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

Slow Cooker Pasta E Fagioli Soup {Olive Garden copy-cat} is a comforting and hearty dish that captures the essence of traditional Italian flavors with an easy, hands-off approach. Perfect for family dinners or cozy gatherings, this soup combines lean turkey, savory herbs, and nutritious vegetables in a rich, tomato-based broth. Toss everything into your slow cooker and let it simmer to perfection while you go about your day. With its warm, inviting aroma and satisfying taste, this recipe is sure to become a favorite in your home. Plus, it’s adaptable—feel free to customize it with your choice of veggies or pasta for a personal touch!

  • Total Time: 4 hours 15 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3/4 pound extra-lean ground turkey
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried red pepper chili flakes (optional)
  • 2 celery ribs, chopped
  • 2 large carrots, chopped
  • 2 medium zucchini, chopped
  • 3 cups homemade or canned tomato sauce
  • 1 28-ounce can diced tomatoes, undrained
  • 1/2 cup homemade beef stock or no-salt beef broth
  • 1 tablespoon dried 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 other small pasta
  • Sea salt and freshly cracked black pepper to taste
  • 2 teaspoons balsamic vinegar
  • Water as needed to thin out soup to desired consistency
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare the ingredients by chopping onion, celery, carrots, zucchini, and mincing the garlic.
  2. In a skillet, heat olive oil over medium heat and brown the ground turkey until cooked through.
  3. Transfer the turkey to a slow cooker and add all chopped vegetables, diced tomatoes, tomato sauce, beans, broth, Italian seasoning, bay leaf, salt/pepper, pasta (if using), balsamic vinegar, and enough water for desired consistency.
  4. Cover and cook on low for 4 hours or high for 2 hours.
  5. Stir in fresh parsley before serving.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 230
  • Sugar: 6g
  • Sodium: 480mg
  • Fat: 7g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Protein: 14g
  • Cholesterol: 60mg

Keywords: For added depth of flavor, use homemade broth if available. Feel free to swap in seasonal vegetables or adjust spices to suit your taste preferences. This soup freezes well; consider making double batches for quick meals later.

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