Slow-Cooker Pasta e Fagioli Soup Freezer Pack

Slow-Cooker Pasta e Fagioli Soup Freezer Pack

1 Review
From:, February 2018

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.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Prep

  • Ready In

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

  • Serving size: 2 cups
  • Per serving: 457 calories; 18 g fat(4 g sat); 8 g fiber; 42 g carbohydrates; 34 g protein; 93 mcg folate; 72 mg cholesterol; 4 g sugars; 0 g added sugars; 5,725 IU vitamin A; 12 mg vitamin C; 156 mg calcium; 5 mg iron; 653 mg sodium; 883 mg potassium
  • Nutrition Bonus: Vitamin A (114% daily value), Iron (28% dv), Folate (23% dv), Vitamin C (20% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 3 lean-protein, 2 starch, 1½ vegetable, 1 fat, ½ medium-fat protein

Reviews 1

April 03, 2018
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By: Victoria Seaver, M.S., R.D.
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.
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