Your favorite restaurant soup just got easier and healthier with this freezer-to-crock-pot recipe.
The headiness of the fruity olive oil truly elevates the flavors in this Italian meal-prep slow-cooker soup.
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.
Tip
Get the full meal-prep plan for this recipe and a whole week of dinnershere.
To make ahead
Prepare through Step 1 and freeze for up to 5 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
