Healthier Olive Garden Pasta E Fagioli Soup
Indulge in the comforting flavors of this *Healthier Olive Garden Pasta E Fagioli Soup*, a lighter take on the classic restaurant favorite. Packed with lean ground turkey, hearty beans, and a medley of fresh vegetables, this wholesome soup delivers all the warm, savory goodness you crave without excess sodium or unhealthy fats. Simmered in a flavorful broth seasoned with basil, oregano, and thyme, and finished with tender pasta, this recipe is a perfect one-pot meal for busy weeknights or cozy gatherings. Prep in just 15 minutes and serve in under an hour for a satisfying dish that’s high in protein, rich in fiber, and brimming with nutrients. Garnished with fresh parsley, this crowd-pleaser is as nourishing as it is delicious. Perfect for anyone seeking a healthier twist on a beloved classic!
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Recipe Information
Ingredients
- 1 pound lean ground turkey (93% lean or higher)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and finely diced
- 2 stalks celery stalks, finely diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 can (14.5 ounces) canned diced tomatoes (no salt added)
- 1 can (8 ounces) canned tomato sauce (no salt added)
- 1 can (15 ounces) canned red kidney beans, rinsed and drained
- 1 can (15 ounces) canned cannellini beans, rinsed and drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
- 1 cup small pasta (e.g., ditalini or elbow macaroni)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground turkey to the pot and cook, breaking it apart with a spoon, until fully browned. Remove any excess liquid or fat from the pot if necessary.
Add the diced onion, carrots, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables have softened.
Stir in the minced garlic and cook for another 1–2 minutes, until fragrant.
Pour in the low-sodium chicken broth, canned diced tomatoes, and tomato sauce. Stir to combine.
Add the canned kidney beans, cannellini beans, dried basil, oregano, thyme, black pepper, and salt. Bring the mixture to a simmer.
Reduce the heat to low and let the soup simmer gently for 20 minutes, stirring occasionally to prevent sticking.
While the soup is simmering, cook the small pasta separately in a pot of boiling salted water according to the package instructions. Drain and rinse the pasta under cool water to stop the cooking process.
Once the soup has finished simmering, stir in the cooked pasta and let it heat through for another 2–3 minutes.
Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 3173 mg | 138% | |
| Total Carbohydrate | 364.7 g | 133% | |
| Dietary Fiber | 65.4 g | 234% | |
| Total Sugars | 48.4 g | ||
| Protein | 193.8 g | 388% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 768 mg | 59% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 6886 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
