I would cook the pasta separately and add it later. And add the spinach in the last few seconds to a minute. The broth is EXTREMELY thick (though I didn’t use the recommended containers since we didn’t have them on hand so I may not have added enough water). Also, it needed a lot more salt than I anticipated.
And last, I would use less pasta - maybe none. It was too much (imo) for one bowl.
Great idea tho and flavor, just tweaks to my liking.
Obvs, I didn’t take a photo but it soup so you might be able to guess what it looked like.
