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. Source:, February 2018

Katie Webster


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

457 calories; 18.3 g total fat; 4.5 g saturated fat; 72 mg cholesterol; 653 mg sodium. 883 mg potassium; 42.3 g carbohydrates; 7.6 g fiber; 4 g sugar; 33.9 g protein; 5725 IU vitamin a iu; 12 mg vitamin c; 93 mcg folate; 156 mg calcium; 5 mg iron; 116 mg magnesium; 1 mg thiamin;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
I'm not sure why anyone would cook the veggies in broth for 7 1/2 hours?? and freezer time is marked only 5 DAYS? Read More
Rating: 5 stars
What a great meal prep idea! I love that I can prep this weeks in advance and pop it in the freezer when I'm ready to cook. Awesome time saver. Read More