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1
Bring a medium pot of water to a boil, salt it, and cook the pasta just shy of al denteabout 5 minutes.
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2
Drain and reserve.
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3
While the pasta works, preheat a large soup pot with the oil over medium-high heat.
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4
Add the sliced onion, red pepper flakes, garlic, salt, and pepper and cook, stirring frequently, for 4 to 5 minutes, until the onions are tender and golden.
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5
Add the chicken stock and bring it up to a boil, then turn down the heat to medium low and simmer while you make the chicken dumplings.
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6
In a mixing bowl, combine the ground chicken, basil, parsley, egg white, grated onion, lemon zest, grated cheese, and a little salt and pepper.
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7
Mix well.
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8
Using a serving spoon, scoop out a walnut-size spoonful of the chicken mixture, then use a second serving spoon to push the chicken mixture off the first spoon into the simmering stock.
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9
Repeat this with the rest of the chicken mixture, working as quickly as you can to get all the balls into the stock.
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10
Shake the pan in order to settle the chicken dumplings into the stock.
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11
Cover and cook the dumplings for 5 minutes.
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12
Add the tomatoes, pasta, and spinach to the soup and cook for 2 minutes more.
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13
Ladle the soup into serving bowls and top each bowl with a dollop of the pesto and more grated cheese.
