Farfalle Spinach Tomato Soup

I was feeling a little under the weather earlier this week, and as always I had to baby myself and cook homeade soup. I realize normal people open a can or box when they’re sick because it’s easier…but this soup is so simple it’s totally worth the chopping of some vegetables. My fiance and I ate this up in two days. It was uber delicious. Hope you enjoy!


  • 2 teaspoons fresh ground pepper
  • 5 organic carrots, diced
  • 2 teaspoons dried basil
  • 4 stalks organic celery, diced
  • 3 teaspoons organic chicken bouillon
  • 4 cloves fresh chopped garlic
  • 1 whole white onion, diced
  • 1 box organic farfalle pasta
  • 2 organic 32 oz. organic low sodium chicken broth
  • 1 bad organic washed spinach
  • 1/3 cup e.v.o.o
  • 1 28 oz. can of organic diced tomatoes
  • 1 bunch fresh chopped Italian parsley
  • 3-5 stalks fresh thyme, remove “stalks”


  1. Start by adding e.v.o.o to a large pot. Add diced onion, thyme, parsley and cook over medium to high heat for 5-7 minutes, stirring frequently.
  2. Add garlic, carrots, onion, celery, chicken fat, celery leaves (chopped) to the pot and reduce heat to low and simmer for 10 minutes, stirring occasionally.
  3. Add the tomatoes and chicken broth. Stir together, cover and cook over medium to low heat for about an hour, stirring every so often.
  4. While the soup is cooking, cook the organic farfalle pasta according to the directions on the back of the box. I think its best to keep the pasta al dente, because it going to be going into the soup when you reheat it for leftovers.
  5. Keep pasta separate and add to the individual portions as desired.
  6. Add the spinach at the very end and turn off the heat!
  7. Serve and enjoy!!