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.”
- 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
- 1Place 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.
- 2Transfer the vegetable mixture to a large slow cooker. Add broth, Italian seasoning and salt. Cover and cook on Low for 7¼ hours.
- 3Add 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.