Recipe Details

Slow Cooker Pasta e Fagioli Soup

Prepare this wholesome, easy take on Olive Garden's® pasta e fagioli in a slow cooker, made with ground turkey, ditalini, beans, and vegetables.

Makes:6 servings

Ingredients

8 ounces ground turkey
1 medium onion, diced
3 stalks celery, diced
2 cloves garlic, minced
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
1½ teaspoons dried basil
1½ teaspoons ground thyme
1½ teaspoons dried oregano
0.125 teaspoon salt
0.125 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
8 ounces ditalini pasta

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Directions

Prep:15 mCook:245 mReady:4 h 20 m

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.