Description
Indulge in the comforting flavors of Italy with this Slow Cooker Pasta E Fagioli Soup, a healthier twist on the classic Olive Garden favorite. This hearty soup combines lean turkey, vibrant vegetables, and savory beans for a satisfying, nutritious meal that’s perfect for chilly days or busy family gatherings. Simply toss your ingredients into the slow cooker, let it simmer, and savor the rich, flavorful broth that warms your soul. With customizable ingredients, this recipe is versatile enough to suit any palate while providing a delicious and wholesome dining experience.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3/4 pound extra-lean ground turkey
- 2 garlic cloves, minced
- 1/2 teaspoon dried red pepper chili flakes (optional)
- 2 celery ribs, chopped
- 2 large carrots, chopped
- 3 cups homemade or canned tomato sauce
- 1 28-ounce can diced tomatoes, undrained
- 2 medium zucchini, chopped
- 1/2 cup homemade beef stock or good quality no-salt beef broth
- 1 tablespoon dried Italian seasoning
- 1 bay leaf
- 1/4 teaspoon fennel seeds
- 1/2 cup cooked or drained & rinsed canned kidney beans
- 1/2 cup cooked or drained & rinsed canned Great Northern beans
- 1/4 cup dry uncooked Ditalini pasta or other small pasta
- Sea salt and freshly cracked black pepper to taste
- 2 teaspoons balsamic vinegar
- Water as needed to thin out soup to desired consistency
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare your ingredients by chopping the onion, celery, carrots, zucchini, and garlic. Drain and rinse the beans.
- In a skillet over medium heat, heat olive oil and sauté ground turkey until browned.
- Transfer the cooked turkey to the slow cooker along with onions, celery, carrots, garlic, diced tomatoes, tomato sauce, beef stock/broth, Italian seasoning, bay leaf, fennel seeds, kidney beans, Great Northern beans, and zucchini. Stir to combine.
- Cover and cook on low for about 4 hours or high for 2 hours until vegetables are tender.
- About 30 minutes before serving, stir in uncooked Ditalini pasta and adjust consistency with water if needed. Season with sea salt and black pepper.
- Just before serving, add balsamic vinegar and garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 50mg