Chicken and Potato Florentine Soup (Olive Garden)

Ever since the first time I saw the Chicken and Potato Florentine Soup being advertised on TV, I couldn't stop thinking about it. It just looked so delicious. So here's my attempt at making a clone of it. Let me know what you think. Post Script: The first batch has been deemed a success by my husband and daughter. They would give it a 5 Star Rating, but of course, they're partial to the cook! From the kitchen of Tona Thornburg Court, Moberly, Missouri.

• Ready In: 1 hr 15 mins
• Serves: 12-16
• Yields: 4 quarts

Ingredients

• 6  boneless skinless chicken breasts
• 32  ounces chicken broth
• 1  tablespoon salt
• 1⁄2 tablespoon black pepper
• 1  tablespoon  italian seasoning
• 1  tablespoon  instant minced onion
• 2 (28 ounce) cans diced tomatoes with juice
• 2 (28 ounce) cans water
• 2 (15 ounce) cans great northern beans, drained
• 10  ounces  shredded carrots
• 6  medium  sliced potatoes, peeled
• 1⁄2 tablespoon salt
• 1⁄4 tablespoon black pepper
• 1⁄2 tablespoon  italian seasoning
• 1⁄2 tablespoon  instant minced onion
• 1⁄2 tablespoon paprika
• 5  ounces fresh spinach, chopped
• 8  ounces cream cheese
• 8  ounces  grated mozzarella cheese

Directions

1. Simmer first 6 ingredients until chicken breasts are tender; remove meat and let cool; drain the solids from the broth and put clear liquid back into the soup pot; chop up chicken into bite size chunks and put back into the broth.
2. Add next 10 ingredients to the soup pot and simmer for 45-60 minutes. The potatoes should be fork tender but not mushy.
3. Add the fresh spinach and stir; let it wilt into the soup for about 5 minutes.
4. Add the cream cheese and the grated mozzarella to the soup pot. Stir frequently until the cheese melts. Be careful that it does not stick to the bottom.
5. Ladle into bowls; serve with crusty bread.