Prep time
Total time
19 MIN
Cozy up to this savoury tomato and spinach soup, loaded with juicy chunks of chicken and hearty pasta. Topped with a good sprinkling of Parmesan and croutons, this soup is filling, delicious, and perfect for any blustery weeknight.



  1. Season the chicken as desired. Heat oil in a large saucepan over medium-high heat. Cook chicken, stirring occasionally, 5 minutes or until light golden. Add the garlic and Italian seasoning; cook, stirring for 1 minute.
  2.  Add the broth and soup; bring to a boil over high heat, stirring often. Reduce heat to medium-low; stir in pasta. Cook 5 minutes, stirring occasionally, or until pasta is al dente. Add spinach, stirring until wilted.
  3. Ladle the soup into bowls. Top each serving with croutons and cheese.

Recipe Tips

  • You can swap the fresh spinach with 1 pkg (300 g) frozen chopped spinach. Add in frozen with the pasta; increase the heat to medium. Simmer 5 minutes or until the pasta is al dente. Continue as directed.
  • You can add other veggies to this soup, along with the pasta. Try 2 cups sliced mushrooms, chopped peppers or diced zucchini.
  • Orzo can be substituted with ditalini or another small soup pasta.
  • Top with chopped fresh parsley or basil for a hit of freshness.

Recipe Made With

Campbell’s® Chicken Broth with White Wine

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

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