Fast and fresh. How we want to cook right now. Chicken and Mixed Pasta Soup. You cook the pasta and make the soup with the pasta cooking water and some stock. A healthy and hearty bowl of scratch soup is on the table in 20 minutes.

I made this with mista corta pasta sent to me by one of the oldest companies in Gragnano, Italy AKA Pastatown. Grazie Pasta Dimartino Use any short cuts of a mixture of pasta shapes in your soup.

Chicken and Mixed Pasta Soup

Yield: 2 Large Servings, 12 Ounces each


1/2 cup mixed short pasta, 1.5 ounces

1/2 cup diced carrots

4 sprigs flat leaf parsley, cut into ribbons chiffonade

1 scallion sliced finely on the diagonal.

1 pint chicken stock

4 ounces chopped raw boneless chicken

Handful baby spinach, chopped

Grated parmigiana cheese and black pepper


  1. Boil the pasta and carrots in 2 cups of lightly salted water for 8 minutes. Add the parsley and scallion to the pasta water.
  2. Add 1 pint chicken stock. Bring to a boil.
  3. Add the chopped chicken. Simmer until the chicken is cooked through, 5 to 7 minutes. Stir in some chopped baby spinach.
  4. Serve with grated parmigiana and black pepper.