It has been raining here off an on for the last few days and it just makes me want to cuddle up, watch some netflix, and eat warm, wonderful foods. I love Olive Garden’s Zuppa Toscana – and I found this variation on it that I just had to try (especially because it was in the slow cooker!). It’s really easy to just throw all the ingredients in the slow cooker and let it simmer all day until your ready to eat! It makes the whole house smell delicious. Plus, because this soup is broth-based and not cream-based, there are a lot less calories!
Serves: 4
This soup takes minutes to throw together, and then you let it simmer all day in the slow cooker until you're ready to eat! It makes the whole house smell delicious.
10 minPrep Time
5 hr, 20 Cook Time
5 hr, 30 Total Time
Save RecipeIngredients
- 1 medium onion, diced
- 1 large red bell pepper, diced
- 2-3 chicken boneless, skinless chicken breasts, diced
- 1 15-oz can cannellini beans (white beans), drained and rinsed
- 1 14-oz can chicken broth
- 1/4 cup tomato paste
- 2 teaspoons minced garlic
- salt, to taste
- pepper, to taste
- rosemary, to taste
- 2 cups fresh baby spinach leaves
- shredded Parmesan cheese, to taste
Instructions
- In your crockpot, combine the onion, pepper, chicken, beans, broth, paste, garlic, salt, and pepper.
- Cook on low for 5 hours, stirring occasionally.
- Add rosemary and spinach and let it simmer for an additional 10-15 minutes.
- Serve topped with shredded Parmesan cheese
Recipe adapted from: MyRecipes
Looking for easy side dishes for your soup? Try these:
Easy Cheese Sticks
Italian Fresh Green Salad
No-knead Honey Wheat Rolls
Marinated Italian Salad
Garlic Dinner Rolls
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