Ingredients
Scale
- 2 tablespoons olive oil (divided)
- 1 pound ground chicken
- 2–1/4 cups mirepoix (3/4 cup diced carrots, 3/4 cup diced celery, 3/4 cup diced yellow onion)
- 1 tablespoon minced garlic
- 2 (15-ounce) cans diced tomatoes
- 2 (32-ounce) cartons reduced-sodium chicken broth
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- Salt and pepper
- 2 cups uncooked miniature farfalle pasta
- 4 cups fresh baby spinach (coarsely chopped, lightly packed when measured)
Instructions
- Heat a large 6-quart pot over medium-high heat. Add 1 tablespoon of olive oil. Once shimmering, add the ground chicken. Cook undisturbed for about 1 minute per side until browned. Break it into crumbles while cooking until fully cooked through. Transfer cooked chicken to a paper towel-lined plate and set aside.
- Drain all but 1 tablespoon of grease from the pot. Add the remaining tablespoon of olive oil. Stir in the mirepoix (carrots, celery, onion) and sauté for 5–7 minutes until tender. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the diced tomatoes and chicken broth. Add dried basil, Italian seasoning, oregano, salt, and pepper to taste. Stir well to combine all flavors.
- Bring the soup to a boil and add uncooked mini farfalle pasta. Cook uncovered for 7–9 minutes until pasta is tender while stirring occasionally.
- Return cooked chicken back into the pot. Add coarsely chopped spinach and stir until wilted (about 1–2 minutes). Remove from heat; adjust seasoning as needed.
- Serve immediately in bowls topped with freshly grated Parmesan cheese if desired and warm crusty buttered bread on the side. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg