Chicken & Spinach Soup with Pesto

and Barilla® Ditalini



Ingredients for 8 people

  • ½ box Barilla® Ditalini
  • 1 jar Barilla® Basil Pesto
  • 4 tablespoons extra virgin olive oil
  • 1 small onion, diced
  • 1 medium carrot, diced
  • 1 pound boneless and skinless chicken thighs, diced
  • 2 quarts chicken stock
  • 1 pint grape tomatoes, halved
  • 1 10-ounce package baby spinach
  • Salt and black pepper to taste


  1. 1
    In a large 4-6 quart stock pot, gently cook onion and carrot in olive oil for 4-5 minutes over medium heat until the onions are slightly opaque.
  2. 2
    Add chicken then season with salt and pepper; cook for 5 minutes until slightly browned.
  3. 3
    Add broth and bring to a simmer.
  4. 4
    Add pasta and cook for 5 minutes. Remove soup from the heat and stir in tomatoes and spinach. Let soup rest for 30 minutes before serving.
  5. 5
    Ladle the soup into a bowl, top with pesto and enjoy!

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