BARILLA VEGETABLE SOUP RECIPE

Nothing warms the soul quite like a delicious bowl of soup, and this Barilla® Slow Cooker Ditalini Soup with Chicken and Spinach is no exception. With tender chunks of chicken, hearty ditalini noodles, and fresh spinach, this soup is the perfect comfort dish for any chilly day.

Ingredients:

  • 1 lb boneless, skinless chicken breast, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 4 cups chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp red pepper flakes
  • 1 cup ditalini pasta
  • 4 cups fresh baby spinach
  • Salt and pepper, to taste

Instructions:

  1. In a large skillet over medium-high heat, cook chicken until browned on both sides.
  2. Add onion and garlic, and cook until softened.
  3. Transfer chicken mixture to a slow cooker.
  4. Add tomatoes, cannellini beans, chicken broth, oregano, basil, and red pepper flakes to the slow cooker. Season with salt and pepper to taste.
  5. Cover and cook on low for 6-8 hours, or until chicken is tender.
  6. Stir in pasta and spinach during the last 20 minutes of cooking.
  7. Serve hot with a crusty bread and grated Parmesan cheese, if desired.

FAQ:

How can I make this recipe vegetarian?

Simply omit the chicken and use vegetable broth instead of the chicken broth.

Can I freeze this soup?

Yes! Let the soup cool completely, then transfer to airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Video Recipe:

Recommended Product:

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Enjoy your delicious Slow Cooker Ditalini Soup with Chicken and Spinach!


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Chef's Corner

BARILLA VEGETABLE SOUP RECIPE

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