Slow Cooker Pasta e Fagioli Soup
Healthier Olive Garden®-style soup with lowered salt content, turkey instead of beef, and no carrots because they are high on the glycemic index. Sprinkle some Italian cheese on top if desired.
Ingredients
- 8 ounces ground turkey
- 1 medium onion diced
- 3 stalks celery diced
- 2 cloves garlic minced
- 15.5 ounce can red kidney beans rinsed and drained
- 15.5 ounce can great northern beans rinsed and drained
- 4 cups water
- 8 ounce can no-salt-added tomato sauce
- 1 ½ teaspoons dried basil
- 1 ½ teaspoons ground thyme
- 1 ½ teaspoons dried oregano
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 pinch cayenne pepper or to taste
- 8 ounces ditalini pasta
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground turkey, onion, celery, and garlic in the hot skillet until turkey is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer to a slow cooker.
- Pour in kidney and great northern beans, water, tomato sauce, basil, thyme, oregano, salt, pepper, and cayenne. Stir well and cover. Cook until reduced and thickened, on Low for 8 hours, or High for 4 hours.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and stir into soup. Serve.