Step 1

Drain and rinse 1 can white beans. Use your fingers or two forks to shred 3 Slow Cooker Chicken Cacciatore chicken thighs (discard the skin and bones) (about 2 cups).

Step 2

In a Dutch oven over medium-high heat, add the frozen sweet potato, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, oil, 2 cups Slow Cooker Chicken Cacciatore sauce, and 4 cups low-sodium chicken broth. Bring to a boil, then reduce heat and simmer until the sweet potato is tender, 10 to 15 minutes.

Step 3

Add 1 cup short pasta and the shredded chicken. Cook, stirring occasionally, until the pasta is al dente and the chicken is warmed through, about 8 minutes.

Step 4

Squeeze 1 tablespoon lemon juice (from 1/2 lemon) into the soup and add 4 cups baby spinach. Cook just until the spinach wilts, 1 to 2 minutes. Ladle into bowls and serve with more black pepper and grated Parmesan cheese.