Chicken and spinach soup

with Barilla Pastina Pasta

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High Protein


½ Box Pastina Barilla pasta

2 pints cherry tomatoes, halved

Chicken meat all, shredded

To taste sea salt  

To taste black pepper

1lb fresh spinach

2 tbsp extra virgin olive oil

1 clove garlic, chopped

½ cup Parmigiano Reggiano, grated

To make the broth from scratch:

1 whole chicken

4 chicken thighs

3 large carrots, cut in 3 inch pieces

yellow onion, with peel, cut in half

3 stalk celery, cut in 3 inch pieces

3 bay leaves

1 tbsp whole black pepper corn

1 tomato, cut in half

1 small bunch Italian parsley, whole 

6 quarts cold water

To taste sea salt  

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.

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  • 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]

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