This recipe adds parsley, spinach and sautéed onions for extra flavor and a nutritional punch! Bringing comfort to your body and soul is what this soup is all about.
Melt butter in a Dutch oven. Add the onions and garlic. Cook until the onions turn translucent.
Add the chopped celery and carrots, and cook for 6-7 minutes.
Add seasonongs. Saute for a minute. Stir in the chicken broth, deglaze the pot, and bring it to a boil.
Add the pasta and cook for 12-14 minutes. Add chopped spinach and cook for a minute.
Top with parsley to garnish and serve with lemon slices on the side to enjoy.
– Cook only as much as you or your family will eat. – Use homemade broth for the best flavor, or choose low-sodium store-bought options.