Slow-Cooker Pasta e Fagioli Soup Freezer Pack

4.3

(4)

4 Reviews

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.

Katie Webster

Updated on April 19, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Prep Time:

15 mins

Additional Time:

8 hrs

Total Time:

8 hrs 15 mins

Servings:

Yield:

12 cups

Nutrition Profile:

Nut-Free Healthy Pregnancy Healthy Aging Healthy Immunity Soy-Free High-Fiber High-Protein Egg-Free Low-Calorie

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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

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.
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.
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.

Tip

Get the full meal-prep plan for this recipe and a whole week of dinners here.

To make ahead

Prepare through Step 1 and freeze for up to 5 days.

Originally appeared: EatingWell.com, February 2018

Nutrition Facts (per serving)

457	Calories
18g	Fat
42g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 2 cups
Calories 457
% Daily Value *
Total Carbohydrate 42g	15%
Dietary Fiber 8g	27%
Total Sugars 4g
Protein 34g	68%
Total Fat 18g	23%
Saturated Fat 5g	23%
Cholesterol 72mg	24%
Vitamin A 5725IU	114%
Vitamin C 12mg	13%
Folate 93mcg	23%
Sodium 653mg	28%
Calcium 156mg	12%
Iron 5mg	26%
Magnesium 116mg	28%
Potassium 883mg	19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.