Preparation

Step 1 out of 6

Cut Little Potatoes into 1/2-inch cubes.

Step 2 out of 6

Add oil to a large Dutch oven or soup pot (about 4 to 5 quarts) and warm over medium-high heat.

Step 3 out of 6

Add potatoes, onion, celery and carrots. Cook and stir for 5 to 6 minutes, until onion has softened.

Step 4 out of 6

Stir in garlic, Italian seasoning, salt and pepper. Cook one minute.

Step 5 out of 6

Add chicken broth, tomatoes and chicken. Stir and bring to a simmer over high heat. Reduce to medium-low, cover and simmer until vegetables are tender, about 15 minutes.

Step 6 out of 6

Stir in spinach and serve.