Ingredients for Pasta Fagioli Soup Plus Turkey Crock Pot
- Lean Ground Turkey
- 1 medium zucchini (about 1 cup, minced)
- Fresh Garlic Cloves
- Olive Oil
- Beef Broth
- Great Northern Beans
- Diced Tomatoes
- Dried Basil
- Dried Oregano
- Small Shell Pasta
- Crouton
- Cheese
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How to Make Pasta Fagioli Soup Plus Turkey Crock Pot
- **Prep Ahead (Optional):** Wash and mince 1 medium zucchini (about 1 cup). Refrigerate until ready to use.
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add 2 cloves minced garlic and the minced zucchini.
- Cook, stirring occasionally, until garlic is fragrant (about 1 minute) and zucchini is slightly golden (about 3-5 minutes).
- Remove from pan and set aside.
- In the same skillet, add 1 pound ground turkey (or substitute 1 cup chopped cooked turkey meatballs).
- Cook, breaking it up with a spoon, until no longer pink (about 5-7 minutes). Drain off any excess grease.
- Place 6 cups low-sodium chicken broth, 1 (15-ounce) can of cannellini beans (rinsed and drained), 1 (14.5-ounce) can diced tomatoes (undrained), 1 teaspoon dried basil, and 1/2 teaspoon dried oregano in your slow cooker.
- Add the cooked zucchini and turkey to the slow cooker.
- Cover and cook on low for 3-5 hours, or on high for 1.5-2 hours.
- Taste and adjust seasonings with salt and pepper as needed.
- While the soup simmers, cook 1 cup ditalini pasta (or your preferred small pasta) according to package directions.
- Serve the soup hot, adding a spoonful of cooked pasta to each bowl.
- Top with croutons and grated Parmesan cheese (optional).
- Serve with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
20g
Fat
27g
Carbs
11g
