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Slow Cooker Pasta E Fagioli Soup {Olive Garden copy-cat}

Slow Cooker Pasta E Fagioli Soup {Olive Garden copy-cat}

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Indulge in the comforting warmth of Slow Cooker Pasta E Fagioli Soup, a delightful twist on the classic Olive Garden favorite. This easy-to-make soup combines tender ground turkey with an array of fresh vegetables and hearty beans, simmered to perfection in your slow cooker. With rich tomato flavors and a medley of spices, this dish is not only satisfying but also packed with nutrients. Perfect for family dinners or cozy gatherings, this soup will quickly become a staple in your kitchen. Enjoy it with crusty bread or a fresh salad for a complete meal that everyone will love.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion (chopped)
  • 3/4 pound extra-lean ground turkey
  • 2 garlic cloves (minced)
  • 2 celery ribs (chopped)
  • 2 large carrots (chopped)
  • 2 medium zucchini (chopped)
  • 3 cups tomato sauce
  • 1 28-ounce can diced tomatoes (undrained)
  • 1/2 cup homemade beef stock or no-salt beef broth
  • 1 tablespoon 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 gluten-free option

Instructions

  1. Chop all vegetables and mince garlic; set aside.
  2. In a skillet over medium heat, add olive oil and brown the ground turkey for about 5–7 minutes. Remove from heat.
  3. In your slow cooker, combine browned turkey with chopped onions, garlic, celery, carrots, zucchini, tomato sauce, diced tomatoes, beef broth, Italian seasoning, bay leaf, fennel seeds, kidney beans, Great Northern beans, salt, pepper, and pasta.
  4. Stir to combine thoroughly.
  5. Cover and cook on low for 4 hours or high for 2 hours. Add water if needed for desired consistency.
  6. Remove the bay leaf before serving and garnish with fresh parsley.

Nutrition