Here’s a simple, hearty Spinach and Pasta in a Slow Cooker recipe — creamy, comforting, and hands-off 🍝🌿
Slow Cooker Spinach and Pasta
Serves: 4–6
Time: 3–4 hours (slow cook)
Ingredients
- 300 g (10–12 oz) pasta (penne, rotini, or shells)
- 4 cups fresh spinach (or 1 package frozen spinach, thawed and drained)
- 1 can (14 oz / 400 g) diced tomatoes
- 1 can (10 oz / 280 g) cream of mushroom or cream of chicken soup
- 1 cup vegetable or chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Optional: cooked chicken, sausage, or mushrooms
Instructions
1️⃣ Prep Slow Cooker
- Spray the slow cooker with nonstick cooking spray.
2️⃣ Combine Ingredients
- Add diced tomatoes, cream soup, broth, garlic, Italian seasoning, salt, and pepper.
- Stir in spinach (fresh or thawed).
3️⃣ Cook
- Cover and cook on low for 2–3 hours until heated through and spinach is wilted.
4️⃣ Add Pasta
- Stir in pasta and cook another 20–30 minutes on low until pasta is tender, stirring occasionally.
5️⃣ Finish with Cheese
- Stir in mozzarella and Parmesan until melted and creamy.
- Taste and adjust seasoning.
6️⃣ Serve
- Serve hot, optionally garnished with fresh parsley or extra Parmesan.
Tips & Variations
- For a creamier version, add ½ cup cream or cream cheese with the soup.
- Add cooked chicken or sausage at step 4 for extra protein.
- Use gluten-free pasta if needed; adjust cooking time accordingly.
If you want, I can also give a one-pot stovetop version that’s ready in 20–25 minutes instead of using the slow cooker.
