Slow Cooker Pasta e Fagioli Soup
Description
Prepare this wholesome, easy take on Olive Garden's® pasta e fagioli in a slow cooker, made with ground turkey, ditalini, beans, and vegetables.
Ingredients
•
8 ounces ground turkey
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1 medium onion, diced
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3 stalks celery, diced
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2 cloves garlic, minced
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1 (15 1/2 ounce) can red kidney beans, rinsed and drained
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1 (15 1/2 ounce) can great northern beans, rinsed and drained
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4 cups water
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1 (8 ounce) can no-salt-added tomato sauce
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1 1/2 teaspoons dried basil
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1 1/2 teaspoons ground thyme
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1 1/2 teaspoons dried oregano
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1/8 teaspoon salt
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1/8 teaspoon ground black pepper
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1 pinch cayenne pepper, or to taste
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8 ounces ditalini pasta
Directions
1
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.
2
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.
3
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.