Barilla® Slow Cooker Ditalini Soup with Braised Pork,

Rosemary & Chianti Wine

  • 870
  • 51g
    total fat
  • 55g
    total carbohydrate
  • 45g
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  • Prep
  • Cook
  • Skill


Ingredients for 4 people
  • ½ box Barilla® Ditalini
  • 2 18-oz cans Italian style tomatoes
  • 2 cloves garlic
  • 1 sprig rosemary
  • 2 slivers lemon zest
  • 2 cups beef broth
  • 1/3 cup Chianti wine
  • 1½ pounds pork shoulder, fat trimmed and medium diced
  • Salt and black pepper to taste
  • 2 tablespoons parsley, chopped
  • 4 tablespoons extra virgin olive oil (optional)
  • ½ cup Parmigiano-Reggiano cheese, shredded (optional)


  1. 1
    In a slow cooker, combine all the ingredients except for the pasta and parsley.
  2. 2
    Set to low and cook for 8 hours.
  3. 3
    Once the soup is cooked, remove the rosemary, garlic and lemon zest.
  4. 4
    Meanwhile bring a large pot of water to a boil. Cook pasta according to package directions, drain and add to the soup.
  5. 5
    Garnish with fresh parsley. Optional: Drizzle with olive oil and top with cheese before serving.

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