adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow Cooker Pasta e Fagioli Soup
Slow Cooker Pasta e Fagioli Soup
0 Likes
Prep Time:
15 minutes
Cook Time:
245 minutes
Total Time:
260 minutes
Slow-cooked Olive Garden® inspired pasta e fagioli with ground turkey, ditalini, beans, and veggies for a comforting, simple meal.
Ingredients:
  • 8 ounces ground turkey
  • 1 medium onion, diced
  • 3 stalks celery, diced
  • 1 (15.5 ounce) can red kidney beans, rinsed and drained
  • 1 (15.5 ounce) can great northern beans, rinsed and drained
  • 4 cups water
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 1.5 teaspoons dried basil
  • 1.5 teaspoons ground thyme
  • 1.5 teaspoons dried oregano
  • 0.125 teaspoon salt
  • 0.125 teaspoon ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 8 ounces ditalini pasta
Instructions:
  • In a hot skillet, cook ground turkey, onion, celery, and garlic until the turkey is browned and crumbly, about 5 to 7 minutes. Drain any excess grease and transfer the mixture to a slow cooker.
  • Combine kidney and great northern beans, water, tomato sauce, basil, thyme, oregano, salt, pepper, and cayenne in a slow cooker. Mix thoroughly, cover, and simmer on Low for 8 hours or High for 4 hours until the mixture is reduced and thickened.
  • While waiting, bring a generous amount of lightly salted water to boil in a large pot. Cook pasta until al dente, about 11 minutes. Drain the pasta and mix it into the soup. Serve hot.

Similar Recipes