Ingredients
- Cento Imported Extra Virgin Olive Oil
- 1 lb Chicken Breasts, diced
- 1 Onion, finely chopped
- 2 Celery Stalks, diced
- 2 medium Carrots, diced
- 1/3 cup Cento Chefs Cut Sun Dried Tomatoes, chopped
- 4 cups Cento Chicken Stock
- 1 tsp Dried Thyme Leaves
- 1/2 tsp Cento Crushed Red Pepper
- 1 cup Anna Ditalini
- 2 cups Fresh Spinach
- 1/2 cup Heavy Cream
- 1 Lemon, juiced
- 1/4 cup Parmesan Cheese, grated
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots. Sauté until vegetables are softened, about 5 minutes. Stir in seasonings and sun dried tomatoes cooking for an additional 2 minutes. Pour in chicken broth, scraping the bottom of the pot to deglaze any browned bits. Bring to a boil, then reduce to a simmer. Add ditalini and cook for 8â-10 minutes, stirring occasionally, until the pasta is al dente. Add chicken to pot, then stir in the spinach, heavy cream, and lemon juice. Cook for another 2â-3 minutes until the spinach is wilted and the soup is heated through. Serve hot, garnished with grated parmesan and fresh basil leaves. Serves 6.
