Slow Cooker Pasta e fa*gioli Soup {Healthy Olive Garden copy-cat recipe} (2024)

5 from 6 votes

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Prep Time

20 mins

Cook Time

4 hrs

Total Time

4 hrs 20 mins

• 2 tablespoons olive oil avocado or grapeseed oil work as well
• 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
• 3 cups homemade or canned tomato sauce
• 1 28-ounce can diced tomatoes undrained (preferably fire roasted or Italian style)
• 1/2 cup homemade beef stock or good quality 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
• 2 medium zucchini chopped
• 1/4 cup dry uncooked Ditalini pasta or other small pasta use gluten-free or leave out entirely if preferred
• sea salt and freshly cracked black pepper to taste
• 2 teaspoons balsamic vinegar to taste
• water as needed to thin out soup to desired consistency
• 2 tablespoons fresh parsley chopped

FOR THE SLOW COOKER VERSION:

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 a large 6-quart slow cooker.

2. Add the celery, carrots, diced tomatoes, tomato sauce, beef broth, Italian seasoning, fennel seeds,and bay leaf. Cover and cook on LOW for 3-4 hours or HIGH for 2 hours. Remove cover and stir in beans, zucchini, and pasta and cook on HIGH for an additional 30 minutes or until pasta is tender. Season with salt and black 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.

FOR THE STOVETOP VERSION:

1. In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.

2. Add onion and saute for 1-2 minutes until fragrant. Add the ground turkey, garlic and red pepper flakes. Cook and crumble until meat is brown and no longer pink. Drain any fat and return the pot back to the stove.

3. Add the celery, carrots, diced tomatoes, tomato sauce, beef broth, Italian seasoning, fennel seeds, bay leaf, kidney beans,and zucchini. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

4. Stir in pasta and allow to cook for another 8-10 minutes or until pasta is tender.

5. If soup is too thick for your liking, add more water as needed

6. Season with salt and black pepper to taste and discard bay leaf. Stir in balsamic vinegar if desired.

7. Serve warm with bread, sprinkled Parmesan cheese and garnish with parsley if desired.

Nutrition Facts

Slow Cooker Pasta E fa*gioli Soup {Olive Garden copy-cat}

Amount Per Serving (1 serving)

Calories 118 Calories from Fat 27

% Daily Value*

Fat 3g5%

Cholesterol 15mg5%

Sodium 373mg16%

Potassium 541mg15%

Carbohydrates 13g4%

Fiber 3g12%

Sugar 4g4%

Protein 10g20%

Vitamin A 2155IU43%

Vitamin C 12.8mg16%

Calcium 39mg4%

Iron 1.8mg10%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.