Chicken and Pasta Soup with Spinach

Serves 6-8
Preparation Time: 20 minutes
Cooking Time: About 35-40 minutes

2 Tablespoons of Extra Virgin Olive Oil
3 cloves of chopped garlic
2.5 lb boneless skinless chicken breasts, cut into small slices
1 medium onion, finely chopped
2 carrots, diced into small pieces
1 stalk of celery, finely chopped
1-14.5 oz can of crushed tomatoes
2.5 cartons of Organic chicken broth (use 3 cartons if needed)
1/4 teaspoon freshly ground black pepper
1 dried bay leaf
1 box of acini di pepe pasta or ditalini
1 bag of fresh spinach, finely chopped
1 bag of Kraft Italian Blend cheese (optional, but recommended for a cheesy soup)
½ cup of finely grated Parmesan cheese (reserve more for garnish)
Salt to taste (Kosher salt or sea salt preferred)

In 5-quart or larger stockpot on medium heat, sauté’ chicken, onions, garlic, carrots, and celery in olive oil for about 5 minutes. Add crushed tomatoes, salt, and pepper, and continue to sauté’ for about 2 minutes. Add broth and bay leaf and simmer for about 25 minutes until carrots are tender. Add spinach and cook for about 5 minutes. Sprinkle
Parmesan cheese in soup and stir, and add more salt if needed. Remove bay leaf before serving. Cook pasta according to directions on the box and set aside. Add pasta to individual servings and sprinkle more Parmesan cheese or Italian Blend Cheese on top.



    1. Ha ha! Simone, slowly but surely…I do have Tabouleh and Hummus on here. I’ll be making a huge Lebanese feast next week so look out for some recipes. I’m making Fricassee chicken this week and will let you know when I post. I’m thinking about doing it in the crock pot 😉


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