3 Slow Cooker (Freezer Dump) Soup Recipes

Did you make these recipes? TAG ME! I want to share them!

Tag me on social @thewellnesskitchenista

Stock your kitchen with some of my favorites from Amazon!

If you love PUMPKIN, get all of my pumpkin recipes on recipe blog and watch me make them, here.

Kale, Sausage, & White Bean:

  • Ingredients:
    • 8 Italian sausage links, pasture raised preferred
    • 16 oz chicken or vegetable broth
    • 3 – 12 oz cans of crushed tomatoes
    • 3 cups fresh kale, chopped
    • 2 onions, diced
    • 4-6 cloves garlic, minced
    • 2 cans cannellini beans, drained and rinsed
    • 1 lb pastina or ditalini macaroni
    • 1 tsp dried oregano
    • 1 tsp dried Italian seasoning blend
    • 2 large, reusable bags
    • salt and pepper to taste
    • Grated cheese for topping
  • Instructions:
    • Prepare the sausage. You have two options for this.
      • Option 1: Sear the sausage for 3-4 minutes per side and allow to cool. Slice the sausage into 1/4 inch thick rings. You may skip the step of searing, however, the sausage will be more difficult to slice.
      • Option 2: Express the sausage from the casing into a sauté pan. Sauté the sausage until crumbles form. Use a slotted spoon to remove the sausage and cool off to the side. Discard the rendered fat.
    • Allow sausage to cool and add into bag #1. 
    • Into the same bag, add the onions, garlic, spices, liquid. Do not over fill the bag. Separate into 2 bags if needed. 
    • In bag # 2, add beans and pasta. 
    • Lay the bags flat and freeze. Then you can easily stand them up to organize the freezer. 
    • For preparation, add contents of bag #1 into a slow cooker. Cook on low for 2-3 hours. 
    • About 60 minutes prior to serving, add the beans and pasta. 
    • Top with cheese and enjoy!

Shredded Chicken Chili:

  • Ingredients:
    • 4 chicken thighs, pasture raised and bone in preferred 
    • 16 oz broth of choice
    • 2 bell peppers, diced
    • 2 cups frozen corn
    • 2 cans kidney beans, drained and rinsed
    • 1 onion, diced
    • 2 cups salsa
    • 4 cloves garlic
    • 2 tbsp taco seasoning < try my recipe!
    • Toppings: cheddar cheese, plain yogurt, limes, cilantro, tortilla chips
  • Instructions:
    • In bag #1, add peppers, onions, chicken, salsa, seasoning, and liquid
    • In bag #2, add beans and corn. 
    • Lay the bags flat and freeze. Then you can easily stand them up to organize the freezer. 
    • For preparation, add contents of bag #1 into a slow cooker. Cook on low for 4-6 hours. 
    • Using tongs, remove the chicken thighs and place on a cutting board.
    • Debone the chicken thighs. 
    • Shred the chicken meat and replace in the crock post. 
    • Add the beans and corn.
    • Cook for an additional 60 minutes. 
    • Top with your favorite toppings and enjoy!

Minestrone: (vegan)

  • Ingredients:
    • 1 1b bag of frozen peas and carrots
    • 1 1b ditalini pasta
    • 24 oz broth of choice
    • 2 – 12 oz cans of crushed tomatoes
    • 2 large potatoes, peeled and diced
    • 2 cups frozen lima beans
    • 2 cups frozen spinach
    • 1 onion, diced
    • 6 cloves garlic, minced
    • 2 tsp Italian seasoning blend
    • salt and pepper to taste
    • red pepper flake to taste
    • fresh basil for topping
  • Instructions:
    • Add all of the ingredients into the crock pot and cook until potatoes and pasta are soft. 
    • Top with cheese and fresh basil for serving and enjoy!

What's For Dinner?

Follow, share, and like us on Social Media!

As a partner and affiliate with many of the companies above, I may earn commission or compensation for qualifying purchases made after clicking the link and visiting the partner websites. 
Additionally, the products above are not recommended to or for you. These products are solely based off personal and individual preferences. These items are not to be considered nutrition or medical advice. Before trying these items, consult with your health care provider.