Instructions:
- In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned. Remove chicken from the pot and set aside.
- In the same pot, add chopped onions, carrots, and celery. Sauté until the vegetables are softened.
- Add minced garlic, dried oregano, dried basil, dried thyme, salt, and black pepper. Cook for an additional 2 minutes.
- Pour in chicken broth and crushed tomatoes. Bring the mixture to a simmer.
- Return the cooked chicken to the pot. Stir in the pasta and cook until the pasta is tender.
- Add chopped spinach and cook until wilted.
- Taste and adjust seasoning if needed.
- Serve the soup hot, topped with shredded mozzarella and grated Parmesan.
- Garnish with fresh basil if desired.
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