Name: Slow Cooker Pasta E Fagioli Soup {Olive Garden copy-cat}
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Italian
Ingredients: 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 (to taste); Water (as needed to thin out soup to desired consistency); 2 tablespoons fresh parsley (chopped)

Description

Slow Cooker Pasta E Fagioli Soup is a warm and comforting dish that embodies the essence of Italian cuisine. This Olive Garden-inspired recipe combines hearty ingredients like lean turkey, nutritious beans, and vibrant vegetables, all simmered together in a rich broth. It’s perfect for family dinners or cozy gatherings, delivering a satisfying bowl of goodness that is as wholesome as it is delicious. With minimal prep and the convenience of a slow cooker, you can set it and forget it, allowing flavors to meld beautifully over time. Customize this soup with your favorite vegetables or beans to create a dish that caters to your tastes.

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 (to taste)
Water (as needed to thin out soup to desired consistency)
2 tablespoons fresh parsley (chopped)

Instructions

Start by prepping all your vegetables. Chop the onion, celery, carrots, zucchini, and garlic. Drain and rinse the canned beans.
In a skillet over medium heat, add olive oil. Once hot, add chopped onions and ground turkey. Cook until turkey is browned. Stir in minced garlic and chili flakes if using.
Transfer the browned turkey mixture into your slow cooker. Add chopped celery, carrots, zucchini, tomato sauce, diced tomatoes, beef stock, Italian seasoning, bay leaf, fennel seeds, kidney beans, Great Northern beans, and uncooked pasta.
Season with salt and pepper. Pour in enough water to cover ingredients if needed. Stir well. Set your slow cooker on low for about 4 hours or until vegetables are tender.
Once cooked, taste the soup. Adjust seasoning with balsamic vinegar if desired. Remove bay leaf before serving.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Soup
Method: Slow Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 6g
Sodium: 680mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 10g
Protein: 20g
Cholesterol: 60mg

Keywords: For added flavor, consider using homemade beef broth. Feel free to mix in additional vegetables like bell peppers or spinach for extra nutrition. If you're preparing this dish ahead of time, store leftovers in an airtight container for up to 5 days.