Chicken, Pasta and Spinach Soup

Chicken, Pasta and Spinach Soup

This hearty soup recipe from the American Diabetes Association will warm and satisfy you on those chilly winter days.

Serves 4


1 (14-ounce) can reduced-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes
2 ounces whole grain or multigrain pasta (such as rotini)
2 cups cooked diced chicken breast
1 cup packed baby spinach
¼ cup chopped fresh basil
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
2 tablespoons grated Parmesan cheese


In a medium saucepan, combine the broth and tomatoes and their liquid and bring to a boil over high heat. Stir in the pasta, return to a boil, reduce heat, cover, and simmer 6 minutes or until pasta is just tender.

Remove from heat and stir in the remaining ingredients, except the cheese. Let stand, covered, 5 minutes to absorb flavors and heat through. Serve topped with cheese.