Pasta Fagioli Soup Plus Turkey Crock Pot
Warm, hearty, and packed with flavor, this Pasta Fagioli Soup with Turkey is the ultimate comfort food made effortlessly in a crock pot. Featuring lean ground turkey, wholesome beans, and tender ditalini pasta simmered in a rich tomato broth infused with aromatic herbs like oregano, basil, and thyme, this dish is as nutritious as it is delicious. Perfect for busy weeknights, this slow-cooked soup requires just 20 minutes of prep before it bubbles away to perfection. Garnished with freshly grated Parmesan and optional parsley, it’s a satisfying one-pot meal that serves six and fills your kitchen with irresistible aromas. Make dinner stress-free and wholesome with this crock pot Pasta Fagioli—an Italian-inspired classic with a healthy twist.
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Recipe Information
Ingredients
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 4 cups low-sodium chicken broth
- 15 ounces cannellini beans, drained and rinsed
- 15 ounces red kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup dried ditalini pasta
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a skillet over medium heat. Add the ground turkey and cook, breaking it up into small pieces, until browned, about 5-7 minutes. Drain any excess fat and transfer the cooked turkey to the crock pot.
In the same skillet, add the diced onion, carrots, celery, and minced garlic. Cook for 3-5 minutes until the vegetables are slightly softened. Transfer them to the crock pot.
To the crock pot, add the crushed tomatoes, chicken broth, cannellini beans, kidney beans, oregano, basil, thyme, bay leaf, salt, and black pepper. Stir everything together until well combined.
Cover and cook on low heat for 6 hours, or on high heat for 4 hours.
Thirty minutes before the cooking time is complete, add the ditalini pasta to the crock pot. Stir well and continue to cook until the pasta is tender.
Once the pasta is cooked, remove the bay leaf from the crock pot. Taste the soup and adjust seasoning with additional salt or pepper as needed.
Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 572 mg | 25% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 9.2 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1069 mg | 23% | |
*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.
