3cupscooked chickenshredded (I used a rotisserie chicken)
Salt & freshly ground pepper
1/2c.grated parmigano-reggiano
Instructions
In a large saucepan over medium heat, melt the butter. Add the onion and saute until translucent, 3 to 4 minutes. Add the carrots, celery and marjoram and saute until the vegetables are softened, about 3 minutes more. Add the broth, increase the heat to medium-high and simmer for 5 minutes to blend the flavors.
Add the pasta to the simmering soup and cook until al dente, 3 to 4 minutes or according to package directions. Add the spinach and chicken and cook, stirring, until the spinach has wilted and the chicken is warmed through, about 1 minute.
Season with salt and pepper.
Ladle the soup into bowls and sprinkle with some of the cheese. Serves 4 generously.