Tangy Spinach Florentine Soup
- Total Time
Fresh spinach gives this soup a gorgeous green color. And the pungent nutmeg packs an alluring, spicy-sweet punch.
cooking spray1 spray(s)
uncooked onion(s)1 small, chopped
fresh spinach6 oz, fresh, baby leaves
fat free chicken broth1 ½ cup(s)
fat free sour cream½ cup(s)
cooked whole-wheat spaghetti1 cup(s), cut into 1 inch pieces
cooked skinless boneless chicken breast(s)1 cup(s), chopped, skinless and boneless, chopped
table salt½ tsp
black pepper¼ tsp
ground nutmeg⅛ tsp
- Coat a medium nonstick pot with cooking spray. Add onion and spinach and sauté, stirring frequently, until spinach is limp, about 3 minutes. Add broth.
- Purée mixture in pot using an immersion blender (or pour soup into a blender and purée in batches, being careful not to splatter the hot liquid).
- Add remaining ingredients. Simmer 5 minutes to heat through. Yields about 1 cup per serving.