In a large pot, heat the extra virgin olive oil over medium heat. Once warmed, add the finely chopped onion and celery. Sauté these until they become translucent, about 5–7 minutes. This step unlocks their sweetness, creating the perfect base for your soup.

Next, throw in those thinly sliced garlic cloves and minced ginger. Cook for another 2 minutes, just enough time for those flavors to express themselves. You want the kitchen to start smelling incredible!

Pour in the chicken stock and bone broth. Add the chicken bouillon paste at this stage. Bring the mixture to a gentle simmer. It’s going to bubble away joyfully, filling your space with a comforting aroma.

Stir in the baby spinach leaves. They’ll wilt quickly, and then it’s time to season. Add Kosher salt and black pepper according to your taste. My rule of thumb? Start small; you can always add more later.

Meanwhile, cook the dry pasta according to package instructions until it reaches that perfect al dente texture. Don’t forget to drain and rinse it under cold water to stop the cooking process.

Once your soup is ready, throw in the cooked pasta. Give everything a good stir, letting those flavors mingle.

Finally, drizzle in the freshly squeezed lemon juice. This touch of brightness elevates the dish. Serve hot, garnished with your desired toppings.