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Pastina Chicken Soup with Spinach

This soup takes less than 30 minutes to make.
Prep Time 5 mins
Cook Time 25 mins
Course lunch, Main Course
Cuisine Italian
Servings 6


  • 2 tbsp. extra virgin olive oil
  • 2 tsp. garlic minced
  • 3 cups chopped spinach kale, broccoli, escarole are also suitable
  • 2 carrots minced
  • 6 cups chicken or vegetable broth
  • 2 cups water spring water tastes better
  • 3 cups shredded chicken cooked
  • ¾ cup uncooked Pastina
  • grated Parmesan cheese to taste
  • salt and pepper to taste


  • In a large stock pot over medium heat, heat the oil.
  • Add the garlic, and cook for 30 seconds, stirring frequently.
  • Add the spinach and carrots and cook for 5 five minutes, stirring occasionally.
  • Add the broth, water, salt, and pepper and turn the heat to high.
  • Bring the broth to a boil and add the pasta.
  • Lower the heat to medium and cook for 10 minutes or until the pasta is cooked through stirring every few minutes. Note: Do not allow the pasta to stick to the bottom of the pan.
  • Add the chicken and cook for two more minutes to warm through.
  • Ladle the soup into bowls, and top each with a half tablespoon of cheese, and serve.
Keyword egg free, nut free, one pot, quick, soup