Chicken and Pastina Soup

By Tonya_Speed

Ingredients

• 1 tablespoon butter or margarine
• 2 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
• 1/2 cup chopped onion (1 medium)
• 1/2 cup diced carrot
• 1/2 cup diced celery (1 medium stalk)
• 1 cup Progresso® crushed tomatoes (from 28-oz can)
• 2 cartons (32 oz each) Progresso® chicken broth
• 1/2 teaspoon gray salt or sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 dried bay leaf
• 1 cup uncooked acini di pepe pasta or other small round pasta (8 oz)
• 2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens
• 1/3 cup shredded Parmesan cheese

Preparation

Step 1

In 5-quart stockpot, melt butter over medium-high heat. Add chicken, onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.

Stir in tomatoes, broth, salt, pepper and bay leaf; heat to boiling. Stir in pasta; reduce heat.

Cover; simmer 15 minutes. Stir in greens just until wilted. Remove bay leaf. Serve with a twist of additional freshly ground pepper and sprinkle of cheese.