Slow-Cooker Pasta e Fagioli Soup Freezer Pack

Rating: 2.67 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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: EatingWell.com, February 2018

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Recipe Summary

active:
15 mins
total:
8 hrs 15 mins
Servings:
6
Nutrition Profile:
Low-Calorie
High Fiber
Egg Free
Nut-Free
Soy-Free
Healthy Aging
Healthy Immunity
Healthy Pregnancy
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Associated Recipes

Meal-Prep Sheet-Pan Chicken Thighs

Nutrition Facts

Serving Size: 2 cups
Per Serving:
457 calories; protein 33.9g; carbohydrates 42.3g; dietary fiber 7.6g; sugars 4.4g; fat 18.3g; saturated fat 4.5g; cholesterol 71.7mg; vitamin a iu 5724.6IU; vitamin c 11.8mg; folate 93.1mcg; calcium 155.5mg; iron 4.6mg; magnesium 115.7mg; potassium 882.6mg; sodium 653mg; thiamin 0.6mg.
Exchanges:

3 lean-protein, 2 starch, 1 1/2 vegetable, 1 fat, 1/2 medium-fat protein
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Reviews (2)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Victoria Seaver, M.S., R.D.
Rating: 5 stars
04/03/2018
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
LazyKat
Rating: 2 stars
01/20/2021
THERE IS NO REASON THIS NEEDS TO BE DONE IN A CROCK POT, especially since she asks that the chicken already be cooked. I think she is trying to cheat her way into a mirepoix but it doesn't work like that. Save yourself some steps and precious time: I just used my soup pot, threw the veggies in the bottom with some oil, and sauteed them quickly. Then I added the stock, salt, pepper, and italian seasoning. I skipped the basil because there is already basil in italian seasoning and I added garlic and paprika. I brought it to just above a simmer and let the veggies soften up. Then I added the beans and half a box of uncooked rotini pasta. As soon as the pasta seemed done, I added the cooked, shredded chicken and the leafy greens and let them warm up. And then I served it. It should take like an hour to cook, not seven. Dislaimer: I thought I put in 6 cups of stock, but I felt like I needed more, as the soup seemed very crowded when it was done. I'm also a bit of an eye-baller so take my words with a grain of salt. Read More
sheri raven
Rating: 1 stars
09/30/2019
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
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