Turkey Pasta Fagioli
Course: Meat, Slow CookerCuisine: ItalianDifficulty: MedServings
4
servingsPrep time
25
minutesCooking time
40
minutesCalories
470
kcalNot only is this a healthy meal that is tasty – it can be made to feed a large family very inexpensively. Also makes great leftovers to bring to work for lunch.
Ingredients
- Saute’ first:
2 Large carrots, chopped
3 Ribs of celery, diced
1 Large onion, diced
1 Medium red pepper, sliced half-ways
3 Cloves of garlic, minced
1 Can of white navy beans, rinsed and drained
1 can (15oz) stewed tomatoes
1 Tsp. worcestershire sauce
2-3 splashes of tabasco sauce
1 Tsp. fresh basil, chopped
1 Tsp. oregano
1/2 Tsp. ground thyme
Pinch of ground pepper to taste
- Then add:
1.5lb ground turkey
1 Carton (32oz.) “No Sodium” chicken broth, cooked/heated up
12oz low sodium V8 juice
1 Jar (67oz.) Heart Smart Prego Sauce
2/3 Jar of water (use empty sauce jar)
1 cup uncooked pasta
Directions
- Pour enough olive oil (1 TBS or less) in to 5 qt Dutch Oven.
- Cook all the chopped fresh vegetables and herbs until almost tender, 5-10 mins
- Add the ground turkey meat, cook for 10 minutes until brown and crumbled.
- Add all other ingredients (except the pasta) and low / simmer about 30 minutes (more water can be added if soup is too thick).
- Serve with warm Italian Bread & Key Lime Pie or Ice Cream for dessert.
- Serving soup the next day?
- Add the dry pasta to the pot, cool and refrigerate until ready to heat and serve (Or) add the dry pasta to the cold pot the day of serving, and keep simmering the soup until the pasta is just tender.
Notes
- If you make too much, you can freeze the leftovers for up to 2 months. When ready to cook, be sure to thaw out in refrigerator overnight, then heat and serve with fresh homemade cornbread (recipe coming soon)!
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