A Cold Weather Favorite...

     This is one of my favorite soups.  It tastes so close to the Olive Garden version that you'll think you're there! It's easy to make but tastes like you spent all day in the kitchen.  By substituting ground turkey for the red meat, my recipe is lower in fat then the traditional version.  Unfortunately this soup is almost always high in sodium so I try to find low sodium or no salt added canned ingredients.  They are now widely available. I also amp up the veggies and lower the amount of pasta to keep calories within reason. You can add a can of low sodium white beans to this soup, if you want it more chili like.  Don't forget the garlic bread, it's the perfect accent to this wonderful dish! #slowcookerpastaefagioli #slowcookerpastaefagiolirecipes #slowcookerrecipes #pastaefagioli


1 Pound Ground Turkey, browned and drained
1 Onion Diced
2 Medium Carrots diced
3 Celery Stalks
1 Cup fresh spinach, Diced
1/2 Cup Cabbage, diced
1 Can low sodium Dark Red Kidney Beans with liquid
24 ounces low sodium V8 Juice
2 cans no salt added petite diced tomatoes
2 cups low sodium or salt free beef broth
1 teaspoon Italian seasonings
Pinch of crushed red peppers
1/4 teaspoon seasoned salt
1/2 teaspoon black pepper
2 cloves garlic
1 tablespoon Worcestershire Sauce
1 1/2 Tablespoons Red Wine Vinegar
1 cup cooked ditali pasta


Place all the above ingredients in the slow cooker.  Cook on low for 6-8 hours or on high for 4-6 hours. Turn slow cooker up to high and Add 1 cup of ditali pasta 20 minutes before serving.  Serve with hot, garlic bread!  Enjoy!


copyright, 2014,, Nicole F. Cox, all rights reserved.

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