Small Soup Recipe

Combine and simmer

In a small saucepan, combine 4 cups stock, 1 cup water, 1 bay leaf, 1 thyme sprig, 1 tsp black pepper and 1/2 tsp salt. Bring to a gentle simmer over medium heat, then reduce to low to keep hot while you prepare the rest (do not boil hard).

Heat 1 tablespoon olive oil and 1 tablespoon butter in a separate medium saucepan over medium heat until butter melts and foams.

Add 1/2 cup diced onion, 1/2 cup diced carrot and 1/2 cup diced celery. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 5–6 minutes.

Add 1 clove minced garlic and cook 30–45 seconds until fragrant, stirring so garlic does not brown.

Add 1/2 cup diced potato and 1/4 cup uncooked small pasta to the aromatics, stirring to coat for 30 seconds.

Pour the hot broth from the first saucepan into the vegetable pot, scraping up any browned bits. Increase heat to bring to a gentle boil, then reduce to a simmer.

Simmer uncovered until the potato is tender and the pasta is cooked through, about 10–12 minutes (check pasta package for exact time). If using shredded chicken, add it during the last 2–3 minutes to heat through. Stir in 1/2 cup drained diced tomatoes in the final 2 minutes to warm through.

Remove and discard the bay leaf and thyme sprig. Taste and adjust seasoning with additional salt and pepper if needed.

Stir in 1 cup packed fresh spinach and cook 1–2 minutes until wilted.

Remove the pot from heat. Stir in 1 teaspoon fresh lemon juice, 1 tablespoon chopped parsley and 1 teaspoon grated Parmesan if using. Add 1/4 teaspoon red pepper flakes if you want heat.

Ladle soup into a small bowl (about 1 generous cup). Garnish with an extra pinch of parsley or Parmesan. Serve immediately.