Pasta Fagioli Soup Plus Turkey (Crock-Pot)

“This hearty, low-fat soup is a great winter stample. Add the fact that it can be done in the crockpot, and I'm in love. <3 Cook time is the crockpot cooking time. May omit the turkey for a more traditional--and vegetarian-- meal; OR make tiny turkey meatballs in the place of simple ground turkey. Enjoy!”
4hrs 15mins

Ingredients Nutrition


  1. MAY BE DONE ONE DAY AHEAD, THEN REFRIGERATED: Wash & mince zucchini (leave skin on). Heat olive olive oil in a skillet over medium heat. Add minced garlic, then zucchini. Cook, stirring occasionally, till garlic is fragrant & zucchini golden (less than 5 minutes). Remove from pan and set aside; return pan to heat. To same pan, add ground turkey. Cook, breaking up, until no longer pink. Remove from pan.
  2. Place broth, beans, tomatoes, basil & oregano in crock pot. Add cooked zucchini & turkey. Cover & cook on LOW 3 to 5 hours. Taste for seasonings & adjust as desired.
  3. Cook pasta in boiling water according to package directions (salt the cooking water if desired). Serve soup with a spoonful of pasta; top with croutons and cheese. We always serve it with crusty, warm bread.
  4. Source credit (I have made changes/ additions): Favorite Brand Name Slow Cooker Recipes, 2005.

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