Serves 4-6

16 ounces spaghetti, uncooked, broken in half
1 (28-ounce) can diced tomatoes
1 onion, thinly sliced
4 cups chopped Salad Savoy®, stems removed
4 cloves garlic, thinly sliced
4-1/2 cups chicken broth
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
2 tablespoons olive oil
Grated Parmesan cheese for sprinkling

In a soup pot, place spaghetti, tomatoes (juice and all), onion, Salad Savoy®, and garlic. Pour in chicken broth and sprinkle with oregano, crushed red pepper, and salt. Drizzle with oil and cover.

Bring to a boil over medium-high heat, reduce heat to low, uncover and simmer 10 minutes, stirring every 2 to 3 minutes or until liquid is almost gone and pasta is tender. Sprinkle with Parmesan cheese and serve.

Test Kitchen Tip: The chopped Salad Savoy® adds so much to this dish. First of all, since it’s a dark leafy green, you know it adds lots of vitamins, minerals and fiber, but beyond that, it adds an earthy flavor that makes the whole dish come to life.