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
Source:, February 2018


Recipe Summary

15 mins
8 hrs 15 mins


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.

Nutrition Facts

457 calories; protein 33.9g 68% DV; carbohydrates 42.3g 14% DV; exchange other carbs 3; dietary fiber 7.6g 30% DV; sugars 4.4g; fat 18.3g 28% DV; saturated fat 4.5g 22% DV; cholesterol 71.7mg 24% DV; vitamin a iu 5724.6IU 115% DV; vitamin c 11.8mg 20% DV; folate 93.1mcg 23% DV; calcium 155.5mg 16% DV; iron 4.6mg 25% DV; magnesium 115.7mg 41% DV; potassium 882.6mg 25% DV; sodium 653mg 26% DV; thiamin 0.6mg 56% DV.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
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
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