Barilla® Slow Cooker Ditalini Soup with Chicken and Spinach

  • 230
  • 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


  1. 1
    In a 4-6 quart slow cooker, combine the water, celery, carrots, onion, garlic, bay leaf, and chicken.
  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 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. Cook pasta for approximately 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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