Pasta Fagioli Soup Plus Turkey Crock Pot Recipes

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SLOW COOKER PASTA E FAGIOLI SOUP



Slow Cooker Pasta e Fagioli Soup image

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.

Provided by Betty Rube

Categories     Turkey Soup

Time 4h20m

Yield 6

Number Of Ingredients 15

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
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

Steps:

  • 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.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 60.7 g, Cholesterol 27.5 mg, Fat 4.2 g, Fiber 11 g, Protein 22.7 g, SaturatedFat 1 g, Sodium 261.6 mg, Sugar 2.1 g

PASTA FAGIOLI SOUP PLUS TURKEY (CROCK-POT)



Pasta Fagioli Soup Plus Turkey (Crock-Pot) image

This hearty, low-fat soup is a great winter stample. Add the fact that it can be done in the crockpot, and I'm in love.

Provided by MSS4394

Categories     Winter

Time 4h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

1 lb lean ground turkey (93/7 or leaner)
1 large zucchini
2 fresh garlic cloves, minced
1 tablespoon olive oil
2 (14 ounce) cans beef broth
1 (16 ounce) can great northern beans (drain & rinse)
1 (14 1/2 ounce) can diced tomatoes (do not drain)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup small shell pasta (ditilini)
1/2 cup crouton (optional)
1/2 cup grated cheese (Parmesan)

Steps:

  • MAY BE DONE ONE DAY AHEAD, THEN REFRIGERATED: Wash & mince zucchini (leave skin on). Heat olive olive oil in a skillet over medium heat. Add minced garlic, then zucchini. Cook, stirring occasionally, till garlic is fragrant & zucchini golden (less than 5 minutes). Remove from pan and set aside; return pan to heat. To same pan, add ground turkey. Cook, breaking up, until no longer pink. Remove from pan.
  • Place broth, beans, tomatoes, basil & oregano in crock pot. Add cooked zucchini & turkey. Cover & cook on LOW 3 to 5 hours. Taste for seasonings & adjust as desired.
  • Cook pasta in boiling water according to package directions (salt the cooking water if desired). Serve soup with a spoonful of pasta; top with croutons and cheese. We always serve it with crusty, warm bread.
  • Source credit (I have made changes/ additions): Favorite Brand Name Slow Cooker Recipes, 2005.

SLOW COOKER PASTA FAGIOLI SOUP



Slow Cooker Pasta Fagioli Soup image

This Italian pasta fagioli soup is fairly healthy and tasty, and easy to make in a slow cooker.

Provided by Stephen Williams

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 4h25m

Yield 12

Number Of Ingredients 16

2 pounds ground beef
1 (32 ounce) carton beef stock
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (28 ounce) jar spaghetti sauce
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can white kidney beans, drained
4 cups beef broth
½ cup chopped onion
2 medium carrots, diced
3 stalks celery, diced
5 tablespoons chopped fresh parsley
2 teaspoons dried oregano
2 teaspoons ground black pepper
1 teaspoon salt
¼ teaspoon hot pepper sauce (such as Tabasco®)
1 cup ditalini pasta

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef into a slow cooker.
  • Add beef stock, diced tomatoes, spaghetti sauce, red and white kidney beans, beef broth, onion, carrots, celery, parsley, oregano, pepper, salt, and hot sauce to the slow cooker.
  • Cover and cook on Low for 7 to 8 hours or on High for 4 to 6 hours, adding pasta in during the last 15 minutes.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 32.5 g, Cholesterol 47.7 mg, Fat 14.6 g, Fiber 7.8 g, Protein 21.8 g, SaturatedFat 5.3 g, Sodium 1072 mg, Sugar 9.6 g

OLIVE GARDEN PASTA E FAGIOLI SOUP IN A CROCK POT (COPYCAT)



Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat) image

Make and share this Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat) recipe from Food.com.

Provided by ravensmith

Categories     Clear Soup

Time 7h15m

Yield 12-14 serving(s)

Number Of Ingredients 14

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Steps:

  • Brown beef in a skillet.
  • Drain fat from beef and add to crock pot with everything except pasta.
  • Cook on low 7-8 hours or high 4-5 hours.
  • During last 30 min on high or 1 hour on low, add pasta.

SLOW-COOKER PASTA E FAGIOLI



Slow-Cooker Pasta e Fagioli image

This chunky soup is good to the last spoonful. It's my go-to recipe because it's so hearty and we all always want more. -Penny Novy, Buffalo Grove, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 14

1 pound ground beef
1 medium onion, chopped
1 carton (32 ounces) chicken broth
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) canneloni beans, rinsed and drained
2 medium carrots, chopped
1-1/2 cups finely chopped cabbage
1 celery rib, chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup ditalini or other small pasta
Grated Parmesan cheese, optional

Steps:

  • In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain. , Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and pepper. Cover and cook on low until vegetables are tender, 7-8 hours. , Stir in pasta. Cover and cook on high until pasta is tender, about 30 minutes longer. Sprinkle with cheese if desired.

Nutrition Facts : Calories 258 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 885mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.

SLOW COOKER VEGETARIAN PASTA E FAGIOLI SOUP (WITH OPTIONAL GROUND BEEF)



Slow Cooker Vegetarian Pasta e Fagioli Soup (with Optional Ground Beef) image

Pasta, beans, and hearty veggies mingle with a tasty Italian-seasoned broth for a simple and happy-making soup. We love this along with a simple green salad and crusty bread for an easy weeknight dinner. Add cooked ground beef for the carnivores and they're extra happy!

Provided by Kare for Kitchen Treaty

Time 8h15m

Number Of Ingredients 18

2 teaspoons olive oil
1 medium onion (diced)
2 medium cloves garlic (minced)
2 teaspoons Italian seasoning
1/2 teaspon kosher salt
1/2 teaspoon freshly ground black poepper
4 cups vegetable broth
1/2 small green cabbage (finely chopped (4 cups))
3 medium carrots (peeled and diced (1 cup))
1 medium zucchini (diced (optional))
1 15-ounce can kidney beans, drained and rinsed
1 14-ounce can diced tomatoes
1 cup small pasta of your choice
2 tablespoons red wine vinegar
Additional salt and pepper to taste
Optional toppings: Fresh basil and/or parsley (drizzle of olive oil, shredded Parmesan cheese)
1/2 pound lean ground beef
1 pound lean ground beef

Steps:

  • Drizzle the olive oil into a large saute pan set over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper and cook, stirring once or twice, for 1 minute. Splash in about 1/2 cup of the vegetable broth and scrape up any bits that are stuck to the bottom of the pan. Pour into slow cooker.
  • To the slow cooker, add remaining vegetable broth, cabbage, carrots, zucchini if using, beans, and tomatoes. (If you're adding 1 pound ground beef to the entire batch, you can cook and drain ground beef well and add it now.) Cook for 8 hours on low (5-6 hours on high should also do the trick).
  • 30 minutes before the cooking process ends, add pasta and put lid back on the Crock Pot.* Continue cooking on low until tender.
  • *At this point, if you're adding ground beef to half, set a large saucepan over medium heat, add the 1/2 pound ground beef, and cook, stirring occasionally, until cooked through, 10-15 minutes. Drain any excess fat. Transfer a little less than half the soup to the pan with the ground beef and let simmer, covered, until pasta is completely tender and soup is heated through.
  • Stir in red wine vinegar (divide between separate pots if doing the half-meaty version) and taste. Add additional salt and pepper if desired.
  • Serve topped with chopped parsley and/or basil, a drizzle of olive oil, and pass with Parmesan cheese if desired.

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