A delightful and creamy chicken soup featuring Asiago cheese, fresh spinach, and tender shell pasta.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion and minced garlic to the pot and sauté until they become fragrant and translucent.
Stir frequently to prevent the garlic from burning.
Stir in the diced celery and carrots, cooking until they begin to soften.
Cut the vegetables into even pieces for uniform cooking.
Add the rosemary sprig, salt, and pepper, stirring to combine.
Adjust the seasoning to your taste preference.
Pour in the chicken broth and bring the mixture to a gentle boil.
Use warm broth to maintain the cooking temperature.
Stir in the grated Asiago and Parmesan cheeses until melted and well incorporated.
Grate the cheese finely for easier melting.
Add the shell pasta and cook until tender.
Stir occasionally to prevent the pasta from sticking.
Stir in the fresh spinach leaves and cook until wilted.
Add the spinach just before serving to retain its vibrant color.
Serve the soup hot, garnished with additional grated Asiago cheese if desired.
Serve with a slice of crusty bread for a complete meal.
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