Barilla® Slow Cooker Ditalini Soup with Chicken and Spinach

Blue Box Ditalini

Made with

Barilla Ditalini Pasta

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  • Prep
  • Cook
  • Skill
    Beginner


  • 230
    Calories
  • 28 g
    Carbohydrate
  • 11 g
    Protein
  • 9 g
    Fat

Ingredients

Ingredients for 6 people

  • ¼ box Barilla® Ditalini
  • 2 quarts water
  • 2 celery stalks, diced
  • 1 large carrot, diced
  • 1 large, onion, diced
  • 2 garlic cloves, chopped
  • 1 bay leaf
  • 1 pound boneless, skinless chicken thighs
  • 1 pound baby spinach
  • 2 pints cherry tomatoes
  • ½ cup Parmigiano-Reggiano cheese
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper to taste

Instructions

  • In a 4-6 quart slow cooker, combine the water, celery, carrots, onion, garlic, bay leaf, and chicken.
  • Cook on low for 6-8 hours or until the chicken is tender and falling apart.
  • Remove the chicken from the soup and let it cool down. When the chicken is cool, shred then add it back to the soup.
  • Remove the bay leaf and add the spinach, cherry tomatoes and pasta then stir well.
  • Season with salt and pepper and cover. Cook pasta for approximately 35-40 minutes stirring occasionally.
  • To serve, ladle the soup into bowls, top with some grated cheese and a drizzle of fresh olive oil.
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