Slow-Cooker Pasta e Fagioli Soup Freezer Pack
Recipe By: Katie Webster
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.
Nutrition Profile
Servings: 6
Per Servings: 457 calories; protein 33.9g; carbohydrates 42.3g; dietary fiber 7.6g; sugars 4.4g; fat 18.3g; saturated fat 4.5g; cholesterol 71.7mg; vitamin a iu 5724.6IU; vitamin c 11.8mg; folate 93.1mcg; calcium 155.5mg; iron 4.6mg; magnesium 115.7mg; potassium 882.6mg; sodium 653mg; thiamin 0.6mg.
Ready in: 8 hr 15 mins
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 Opus Black
- ½ cup grated Parmigiano-Reggiano che
Instructions
Step 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.
Step 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.
Step 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.
To make ahead
Prepare through Step 1 and freeze for up to 5 days.
