Chicken Florentine soup is just as comforting as a cream soup, but tastes (and is!) much lighter. Filled with lean chicken breast and baby spinach, it's as good for you as it is for your taste buds.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 4 garlic cloves, minced
• 2 teaspoons italian seasoning
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 6 cups reduced-sodium vegetable broth
• 1 cup uncooked orzo pasta
• 2 cups cubed cooked chicken breast
• 2 cups fresh baby spinach
• 1/4 cup half-and-half cream
• 2 tablespoons lemon juice
• 1/4 cup grated parmesan cheese

Directions

1. In a Dutch oven or large sauce pan, heat oil over medium heat. Add onion, carrot and celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Italian seasoning, salt, pepper and red pepper flakes.
2. Add broth; bring to a boil. Stir in orzo and cooked chicken. Reduce heat; simmer, covered, until orzo is al dente, 8-10 minutes. Stir in spinach, half-and-half and lemon juice. Serve soup in bowls topped with Parmesan cheese.