Soup with Ditalini Pasta
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Ladle
- 1 Knife
- 1 Cutting board
- 1 measuring cup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 can diced tomatoes (14.5 ounces)
- 6 cups chicken broth
- 1 cup ditalini pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups spinach roughly chopped
- 1/4 cup Parmesan cheese grated
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, carrots, and celery, cooking for another 3 minutes.
- Add the diced tomatoes and their juice to the pot.
- Pour in the chicken broth and bring the mixture to a boil.
- Stir in the ditalini pasta, oregano, and basil.
- Season with salt and pepper to taste.
- Reduce the heat to a simmer and cook until the pasta is tender, about 10 minutes.
- Stir in the spinach and cook until wilted, approximately 2 minutes.
- Remove the soup from heat and let it rest for 5 minutes.
- Serve hot, garnished with grated Parmesan cheese.
Notes
For the best results, use fresh vegetables and high-quality chicken broth to enhance the flavor of the soup. If you prefer a thicker consistency, consider adding more pasta or letting the soup simmer longer to reduce the broth. Additionally, this soup can be easily adapted to include any leftover vegetables or proteins you have on hand, making it a versatile and convenient meal option.
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