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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.

Active Time
15 mins
Total Time
8 hrs 15 mins
Yield
Serves 6

How to Make It

1. Step
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. Step
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. Step
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.

Ingredients

  • 2 cups chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 pound cooked Meal-Prep Sheet-Pan Chicken Thighs (see associated recipe), 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

Tags

Egg FreeHealthy AgingHealthy ImmunityHealthy PregnancyHigh FiberHigh-ProteinLow-CalorieNut-FreeSoy-Free

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