Barilla® Slow Cooker Ditalini Soup with Chicken and Spinach

Blue Box Ditalini

Made with

Barilla Ditalini Pasta

Share
Print
Prep
Cook
Skill
Beginner


454
Calories
12g
Carbohydrate
30g
Protein
32g
Total Fat
Powered by

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.
Show more