Slow-Cooker Pasta e Fagioli Soup Freezer Pack
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.Advertisement
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.
3 lean-protein, 2 starch, 1 1/2 vegetable, 1 fat, 1/2 medium-fat protein