Italian Chicken Soup in your slow cooker

Italian Chicken Soup


  • 1 cup chopped onion 
  • 2 tablespoons tomato paste
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 (14-ounce) can  chicken broth
  • 1 (7-ounce) bottle roasted red bell peppers, rinsed, drained, and cut into 1/2-inch pieces
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3 garlic cloves, minced
  • 1/2 teaspoon chopped fresh rosemary
  • 1 (6-ounce) package fresh baby spinach
  • 8 teaspoons grated fresh Parmesan cheese


  1.  Combine first 9 ingredients in an electric slow cooker. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 3 hours. Stir in rosemary and spinach; cover and cook on LOW for 10 minutes.
  2.  Ladle soup into bowls; top each serving with cheese.

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