Spring Simplicity: Just 3 ingredients from your cupboard. I set it before my morning walk and lunch handles itself.

This 3-ingredient slow cooker poor man's spring farfalline is the kind of meal you can toss together from the cupboard before a morning walk and come home to a cozy, caramelized pasta lunch. It leans on dry mini bow-tie pasta, a simple broth, and a can of condensed soup to make a rich, amber sauce that clings to every little noodle and browns around the edges. It’s not fancy Italian, just a practical Midwestern-style pantry meal that feels a bit like a hug in a bowl, especially on those in-between spring days when it’s sunny but still a little chilly.

Serve this saucy farfalline right out of the slow cooker with a big spoon and let everyone scoop their own. A crisp green salad with whatever veggies you have on hand (even just lettuce and carrot ribbons) adds some brightness to balance the rich sauce. Buttered toast, garlic bread, or a simple pan-warmed roll is perfect for soaking up the caramelized edges and extra sauce. If you’d like a bit more protein, pair it with sliced hard-boiled eggs, rotisserie chicken, or warmed canned beans on the side so each person can build their own bowl the way they like it.

Servings: 4

12 oz dry mini bow-tie (farfalline) pasta

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray to help keep the pasta from sticking too firmly to the sides as it caramelizes.

Pour the dry mini bow-tie pasta into the slow cooker and spread it into an even layer so it cooks as evenly as possible.

In a medium bowl, whisk together the condensed cream of chicken soup and the chicken broth until mostly smooth and no big clumps of soup remain. This helps the sauce cook evenly and prevents gummy pockets.

Pour the soup-and-broth mixture over the dry pasta, pressing down gently with a spoon so most of the noodles are submerged. It’s fine if a few pieces float or peek above the liquid; those will turn golden and caramelized as they cook.

Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 hours, without lifting the lid for at least the first 2 hours so the heat stays steady and the pasta softens properly.

After about 2 1/2 hours, quickly lift the lid and stir from the bottom, scraping any noodles that are sticking along the sides so they mix back into the sauce. The edges of the pasta and sauce should be turning a deep amber color with some caramelized bits along the crock.

If the pasta is still a bit firm or there is more liquid than you’d like, replace the lid and cook on LOW for another 15 to 30 minutes. The sauce will thicken and bubble, and the visible noodles along the sides will deepen in color, giving you those browned, caramelized edges.

Once the pasta is tender and the sauce is thick and glossy with rich amber bubbles around the edges, turn the slow cooker to WARM. Let it sit uncovered for 5 to 10 minutes if you want the top layer to dry and caramelize just a touch more before serving.

Serve the farfalline straight from the slow cooker, making sure to scoop up some of the darker, caramelized bits from the sides and bottom for extra flavor in each bowl.

For picky eaters, you can swap the cream of chicken soup for condensed cream of mushroom or cream of celery if they prefer a milder flavor, keeping the rest of the recipe exactly the same. If you’d like this vegetarian, use condensed cream of mushroom soup and vegetable broth instead of chicken broth. For a cheesier version, stir in a small handful of shredded cheese right at the end of cooking (after turning to WARM) until melted and smooth. If your family likes a bit of color, you can stir in a cup of thawed frozen peas or mixed vegetables during the last 20 to 30 minutes of cooking; they’ll warm through without getting mushy, but this will add ingredients beyond the base three. To keep the texture pleasant, avoid cooking this on HIGH, which can make the pasta mushy on the bottom while the top stays too firm. If the sauce seems too thick when you check it, add a splash of hot broth or water, stir, and continue on LOW. For food safety, always use canned condensed soup and broth from reputable sources, keep the slow cooker covered during cooking, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers thoroughly until steaming hot before serving, and use within 3 to 4 days. If you need to hold the pasta for a while before lunch, keep the slow cooker on WARM and stir occasionally so the edges don’t over-brown.