Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 cups chicken or vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 cup small pasta (like ditalini or orzo)
- 1 cup cooked chicken, shredded (optional)
- 1 cup spinach or kale, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic, oregano, thyme, and bay leaf. Cook for 1 minute.
- Pour in broth and diced tomatoes. Bring to a boil.
- Add pasta and cook until al dente, about 8-10 minutes.
- Stir in cooked chicken and spinach. Simmer for 2-3 minutes.
- Season with salt and pepper to taste.
- Remove bay leaf before serving. Top with Parmesan cheese.
Notes
- Use gluten-free pasta if needed.
- For a vegetarian version, omit chicken and use vegetable broth.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg