- 1 onion (finely chopped)
- 3 cloves of garlic (crushed and finely chopped)
- 2 tbsp of oil (for cooking)
- 3-4 dried tomatoes (chopped; optional)
- 1 tbsp of tomato paste
- 1-1.5 l liters of chicken stock (adjust as needed)
- 1/2 glass of milk
- Salt (to taste)
- Black pepper (to taste)
- 1 tsp of oregano
- 150 g of chicken breast (cut into pieces)
- 150 g of pasta (your choice)
- 100 g of parmesan cheese (grated)
- 1 tbsp of olive oil
- A handful of spinach (fresh)
- 1
Prepare the Base
- Heat the oil in a pan over medium heat.
- Add the finely chopped onion and garlic, then cook for 2-3 minutes until softened and fragrant.
- Add the dried tomatoes (if using) and cook for another minute. These will add a rich, tangy flavor to the soup.
- Stir in the tomato paste and cook for an additional 2-3 minutes.
- 2
Make the Soup
- Add the chicken stock (1-1.5 liters) to the pan, adjusting the quantity based on how much soup you'd like to make.
- Pour in the half glass of milk and season with salt, black pepper, and oregano.
- Add the chopped chicken breast to the soup and let it simmer until the chicken is fully cooked.
- 3
Add the Pasta and Cheese
- Stir in the pasta and cook until it softens (follow the pasta's cooking time instructions).
- Grate the parmesan cheese and add it to the soup along with 1 tablespoon of olive oil. Stir until the cheese melts and the soup becomes creamy.
- 4
Final Touch
- Add a handful of fresh spinach to the soup at the end, allowing it to wilt and add a burst of color and flavor.
- 5
Serve
- Serve the soup hot, and enjoy the creamy, comforting flavors of fall.
