Combine everything together, add 6 quarts of cold water and bring to simmer. Cook for 2 ½ hours. Strain. It should yield around 3.5 quarts liquid. Discard chicken bones and skin, reserve the meat. The left over can be frozen.
Place chopped garlic and olive oil in a skillet, fry for a minute and just before it turns yellow add chicken, tomatoes and spinach, season with salt and pepper and sauté until greens are wilted.
Meanwhile bring 3 quarts of the chicken stock back to boil, add Barilla Pastina pasta and cook halfway through.
Add chicken, spinach and tomatoes and boil for two additional minutes.
Let the soup rest ten minutes before serving. Top with cheese [optional]
See whole pasta range
