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Spinach Cheese Soup

Total Time

Prep/Total Time: 30 min.


14-16 servings (4 quarts)

A friend brought a pot of this steaming soup to our home after our first child was born. Three kids later, I'm still getting requests to make it frequently.


  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 6 cups chicken broth
  • 8 ounces uncooked linguine
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 2 cups cubed cooked chicken
  • 6 cups whole milk
  • 3 cups shredded Swiss cheese
  • 3 cups shredded brick or Monterey Jack cheese


  1. In a soup kettle or Dutch oven, saute onion and garlic in oil until tender. Add broth; bring to a boil. Add linguine and cook for 8-10 minutes or until tender. Reduce heat. Add spinach and chicken; heat through but do not boil. Stir in milk; heat through. Add cheeses and stir just until melted. Serve immediately.

Nutrition Facts

1 cup: 317 calories, 18g fat (10g saturated fat), 65mg cholesterol, 589mg sodium, 18g carbohydrate (7g sugars, 1g fiber), 22g protein.

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