Need Help?
1-800-111-2222
info@foodsnots.com
Need Help:
Search
Lunch

Slow Cooker Pasta e Fagioli Soup Freezer Pack

Your favorite restaurant soup just got easier and healthier with this freezer-to-crock-pot recipe. If you keep a special bottle of olive oil on hand for stand-out dishes, this is the recipe to pull it out for. The headiness of the fruity olive oil truly elevates the flavors in this Italian meal-prep slow-cooker soup.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 2 cups chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 pound cooked meal-prep sheet-pan chicken thighs, diced
  • 4 cups cooked whole-wheat rotini pasta
  • 6 cups reduced-sodium chicken broth
  • 4 teaspoons dried italian seasoning
  • ¼ teaspoon salt
  • 1 (15 ounce) can no-salt-added white beans, rinsed
  • 4 cups baby spinach (half of a 5-ounce box)
  • 4 tablespoons chopped fresh basil, divided (optional)
  • 2 tablespoons best-quality extra-virgin olive oil
  • ½ cup grated parmigiano-reggiano cheese

Directions

  1. Place onions, carrots and celery in a large sealable plastic bag. Place cooled cooked chicken and cooked pasta together in another bag. Seal both bags and freeze for up to 5 days. Defrost the bags in the refrigerator overnight before proceeding.
  2. Transfer the vegetable mixture to a large slow cooker. Add broth, Italian seasoning and salt. Cover and cook on Low for 7 1/4 hours.
  3. Add beans, spinach, 2 tablespoons basil, if using, and the defrosted chicken and pasta. Cook for 45 minutes more. Ladle the soup into bowls. Drizzle a little oil into each bowl and top with cheese and the remaining 2 tablespoons basil, if desired.