Barilla® Slow Cooker Ditalini Soup with Chicken and Spinach
- 28 g
- 11 g
- 9 g
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
1In a 4-6 quart slow cooker, combine the water, celery, carrots, onion, garlic, bay leaf, and chicken.
2Cook on low for 6-8 hours or until the chicken is tender and falling apart.
3Remove the chicken from the soup and let it cool down. When the chicken is cool, shred then add it back to the soup.
4Remove the bay leaf and add the spinach, cherry tomatoes and pasta then stir well.
5Season with salt and pepper and cover. Cook pasta for approximately 35-40 minutes stirring occasionally.
6To serve, ladle the soup into bowls, top with some grated cheese and a drizzle of fresh olive oil.