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; 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.

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
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: 2 stars
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
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