HEALTHY SLOW COOKER PASTA E FAGLIOLI SOUP {OLIVE GARDEN COPY-CAT}

HEALTHY SLOW COOKER PASTA E FAGLIOLI SOUP {OLIVE GARDEN COPY-CAT}

Ingredients

2 tablespoons avocado oil or grapeseed oil (olive oil would be fine as well)

1 large onion, chopped

1 pound extra-lean ground turkey

2 garlic cloves, minced

1/2 teaspoon dried red pepper chili flakes (optional)

3 celery ribs, chopped

2 large carrots, chopped

1 cup homemade beef stock or good quality no-salt beef broth

3.5 cups homemade tomato sauce or 1 (28 ounce) can no-salt organic crushed tomatoes or tomato sauce (preferably organic for healthier option)

1 can (28 ounce) no-salt-added diced tomatoes, undrained (preferably organic for healthier option)

1 tablespoon dried Italian seasoning

1 bay leaf

¼ teaspoon fennel seeds

2 cups cooked kidney beans or 1 can (15 ounces) kidney beans, drained and rinsed

2 cups cooked Great Northern beans or 1 can (15 ounce can) Great Northern beans, drained and rinsed

2 medium zucchinis, chopped

3/4 cup dry Ditali pasta or other small pasta (use gluten-free pasta if necessary or leave out entirely if desired)

sea salt and freshly cracked black pepper to taste

2 teaspoons balsamic vinegar (to taste)(optional)

water, as needed to thin out soup to desired consistency

2 tablespoons fresh parsley, chopped

Instructions

  1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 1-2 minutes until fragrant, add the turkey, garlic and red pepper flakes. Cook and crumble until meat is brown and no longer pink. Drain any fat and transfer contents to slow cooker.
  2. Add the celery, carrots, diced tomatoes, tomato sauce, broth, Italian seasoning, fennel seeds and bay leaf. Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours. Remove cover and stir in beans, zucchini and pasta and cook on HIGH for an additional 30-40 minutes or until pasta is tender. Season with salt and pepper to taste and discard bay leaf. Stir in balsamic vinegar if desired. If soup is too thick for your liking, add more water as needed
  3. Ladle hot soup into bowls and garnish with fresh chopped parsley.

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