Quick Cheesy Spinach Soup Recipe Is a Dinner Miracle (15 Minutes) by Donna John

Quick Cheesy Spinach Soup Recipe Is a Dinner Miracle (15 Minutes)

Cold weather means more soup nights at my house. My kids loved this cheesy spinach soup recipe growing up – and still do. My grown daughter, who now lives in California, reached out recently asking for this soup recipe. After sending it to her, I wondered why it has been so long since I've made this quick and easy spinach soup.

This spinach soup is ready in about 15 minutes and you can keep everything on hand to make it anytime. Gotta love that! Plus it's a complete meal if you add a healthy salad. 

Here is your short shopping list so you can enjoy a bowl of this creamy soup: chicken broth, frozen chopped spinach, onion powder, evaporated milk, flour and Velveeta cheese (I recently learned that this cheese is gluten-free!). The soup cooks up in about 10 minutes and the only prep is opening the containers and cubing the cheese. 

Yep, it's really that easy to make this spinach soup for your family! Served with a salad, this tasty soup is a quick vegetarian lunch or dinner

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Servings: 4


  • 32 ounces vegetable broth or chicken broth  
  • 2 packages (9 ounces each) frozen chopped spinach
  • 1 1/2 teaspoons onion powder (or to taste)
  • 2 cans (12 ounces each) evaporated milk
  • 5 tablespoons flour
  • 16 ounces cubed Velveeta or shredded American cheese
  • fresh spinach or arugula leaves, optional garnish

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Recipe Notes

  • You could sprinkle in some garlic powder for extra flavor.
  • This soup recipe can easily be doubled.
  • Use vegetable broth if you'd like this recipe to be vegetarian. 
  • Use gluten-free flour if you'd like this recipe to be gluten-free.
  • Store leftovers in an airtight container in the refrigerator.

Here's how you make it:

  1. In a large soup pot, combine the broth, spinach and onion powder. Bring to a boil.
  2. While the soup is coming to a boil, combine the milk and flour until it’s smooth and has no lumps. Add mixture to the soup when it comes to a boil. Stir well to combine.
  3. Reduce heat to low and continue to cook for 2 minutes. Add the cheese and cook, stirring, until melted. Serve and garnish with fresh spinach or arugula leaves, if desired. 

Nutrition Facts Per Serving

Calories: 735

Total Fat: 18.3g

Saturated Fat: 9.7g

Cholesterol: 54mg

Sodium: 1587mg

Total Carbohydrate: 110.5g

Dietary Fiber: 4.5g

Total Sugars: 11.5g

Protein: 32.5g

Vitamin D: 0mcg

Calcium: 513mg

Iron: 8mg

Potassium: 819mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Naimah Razak
Sounds interesting. Cheddar broccoli is the favorite in our house. Let's see if I can change it up without complaints! :)
Dawn Taylor
This looks so yummy and easy! I’m going to use a veggie broth as I have a vegetarian daughter. Thanks for posting!
Donna John
If I had a dollar for every time I made this soup. My youngest daughter (23) still loves it and makes it for herself. Let me know how ya'll like it and post a pic! :-)

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