Spring and Summer are when you want easy meals. My family likes Alfredo sauce, so I always keep a jar in my pantry for quick meal ideas. I made this soup in early spring and enjoyed it. However, I would substitute lasagna noodles for rotini pasta or pasta shells. 

Creamy Chicken Alfredo and Spinach Soup Created by Epicure. Photo credit: Epicure

Ingredients

1 tsp oil

1 lb (450 g) ground chicken or chicken breasts 

1 jar of Alfredo Sauce or an Alfredo sauce packet

2 cups hot water

5 lasagna noodles or pasta of your choice 

2 cups milk

4 cups of baby spinach

Toppings (optional): sliced cherry tomatoes, grated cheese

Preparation

1. In a large Multipurpose Pot, heat oil over medium-high heat. Crumble ground chicken. Cook, stirring often and breaking up chunks as needed.
2. Add sauce mix and water; stir to combine. Cover; bring to a boil, stirring occasionally.
3. Once boiling, coarsely break in lasagna noodles. Reduce heat and simmer, partially covered, until noodles are tender, about 8 minutes. Stir occasionally. I will switch this out to rotini pasta or shells next time. 
4. Stir in milk. Keep partially covered and bring to a simmer, stirring occasionally for 2 min. If using jarred Alfredo sauce, I would add some milk to reduce the thickness so it has a soup consistency. However, you do not need to follow step #2, except to heat the sauce. 
5. Remove from the heat and stir in the spinach until it is wilted.
6. Add toppings just before serving, if desired.

Nutritional Information

Per serving (about 1 ½ cups): Calories 390, Fat 15 g (Saturated 5 g, Trans 0.3 g), Cholesterol 115 mg, Sodium 390 mg, Carbohydrate 33 g (Fiber 2 g, Sugars 3 g), Protein 31 g.