Description
Slow Cooker Pasta E Fagioli Soup {Olive Garden Copycat} is a warm and inviting dish that captures the essence of Italian comfort food. This hearty soup blends tender beans, fresh vegetables, and small pasta in a rich tomato broth, making it an ideal choice for family dinners or cozy gatherings. Perfectly seasoned with Italian herbs and spices, this copycat version of Olive Garden’s classic soup is both nutritious and easy to prepare in your slow cooker. Whether enjoyed on chilly nights or as a wholesome meal any day of the week, this delightful recipe is sure to become a favorite in your home.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 celery ribs, chopped
- 2 large carrots, chopped
- 2 medium zucchini, chopped
- 3/4 pound extra-lean ground turkey
- 1/2 cup canned kidney beans (drained & rinsed)
- 1/2 cup canned Great Northern beans (drained & rinsed)
- 3 cups tomato sauce
- 1 can (28 ounces) diced tomatoes (undrained)
- 1/2 cup beef stock or broth
- Ditalini pasta (or small pasta)
- dried Italian seasoning
- bay leaf
- fennel seeds
- red pepper flakes (optional)
- salt
- black pepper
- balsamic vinegar
Instructions
- Prepare all ingredients by chopping vegetables and measuring out beans and seasonings.
- In a skillet over medium heat, sauté olive oil and ground turkey until browned.
- Transfer turkey to slow cooker and add all remaining ingredients except pasta.
- Stir well and cook on low for 4 hours or until vegetables are tender.
- If desired, add pasta during the last 30 minutes of cooking to maintain texture.
- Adjust consistency with water if too thick; taste and adjust seasonings before serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 4g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg