Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Source: EatingWell.com, 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.


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 Facts

2 cups
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.

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