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Barilla® Ditali Soup with Chicken & Spinach in a Slow Cooker

Ditali is the perfect soup pasta. Try this hearty and healthy warm-up for chilly seasons. Chicken and vegetables with Italian herbs and cheese give it a savory twist.

  • 230
  • 28.0g
  • 11.0g
  • 9.0g
  • Prep
  • Cook
  • Skill


Ingredients for 6 people

  • ¼ Box Barilla® Ditali
  • 2 Quarts (2 L), water
  • 2 Celery stalks, diced
  • 1 Large carrots, diced
  • 1 Large, onion, diced
  • 2 Garlic cloves, chopped
  • 1 Bay leaf
  • 1 Lb. (454 g) Boneless, skinless chicken thighs
  • 1 Lb (454 g) Baby spinach
  • 2 Pints cherry tomatoes
  • ½ Cup (170 g) Parmigiano-Reggiano cheese
  • 2 Tablespoons (30 mL) Extra virgin olive oil
  • Salt and Black pepper to taste


    1. 1
      COMBINE in a 4-6 quart slow cooker, the water, celery, carrots, onion, garlic, bay leaf, chicken and water.
    2. 2
      COOK on low for 6-8 hours or until the chicken is tender and falling apart.
    3. 3
      REMOVE the chicken from the soup and let it cool down. When the chicken is cool, shred into bite size pieces then add it back to the soup.
    4. 4
      REMOVE the bay leaf and add the spinach, cherry tomatoes and pasta then stir well.
    5. 5
      SEASON with salt and pepper and cover, then cook the pasta for approximately another 35-40 minutes stirring occasionally.
    6. 6
      TO SERVE ladle the soup into bowls, top with some grated cheese and a drizzle of fresh olive oil.

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