Chicken Florentine Soup

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Oxmoor House


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1/2 cup uncooked ditalini (very short tube-shaped macaroni)

1 1/4 pounds skinless, boneless chicken thighs, chopped

3 cups fat-free, less-sodium chicken broth

1 cup water

1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano

1 (6-ounce) package fresh baby spinach

2 tablespoons commercial pesto

1/4 teaspoon freshly ground black pepper

Grated fresh Parmesan cheese (optional)

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