Warm up with this hearty and comforting Slow Cooker Pasta Fagioli made with turkey. This delicious soup is packed with ground turkey, beans, pasta, and fresh vegetables, making it a perfect meal for any day. Let your slow cooker do the work and enjoy a flavorful, nutritious dish that the whole family will love.
Ingredients
- 1 lb ground turkey
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup ditalini pasta
- 2 cups fresh spinach, roughly chopped
- 1/4 cup grated Parmesan cheese (for serving)
Instructions
- Brown the Turkey: In a skillet, heat the olive oil over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Transfer the browned turkey to the slow cooker.
- Prepare the Vegetables: In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes. Add the diced carrots and celery, and cook for another 5 minutes. Transfer the vegetables to the slow cooker.
- Combine Ingredients in Slow Cooker: Add the diced tomatoes, kidney beans, cannellini beans, chicken broth, basil, oregano, thyme, red pepper flakes, salt, and pepper to the slow cooker. Stir to combine all ingredients.
- Cook the Soup: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Add Pasta and Spinach: About 30 minutes before serving, add the ditalini pasta and chopped spinach to the slow cooker. Stir well and continue cooking until the pasta is tender.
- Serve: Ladle the soup into bowls and sprinkle with grated Parmesan cheese before serving.
Enjoy your hearty and comforting Slow Cooker Pasta Fagioli with Turkey!
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