I have long been on a quest to find a heathy version of my favorite soup from The Olive Garden- Pasta Fagioli. I finally found it. This really does taste just like the stuff at The Olive Garden. Actually, I think it’s better.
The great thing about this soup is you can make it on a cold weeknight without having to let it simmer on the stove all day. It takes about an hour total from start to ready-to-eat goodness.
My husband and I both agreed- this tastes like lasagna in a bowl. And with NO oil (that’s right, not a drop) in this recipe, blended beans for creaminess, and lean ground turkey you are looking at about 300 calories in a TWO CUP serving!!
So, basically, this is guilt free, healthy lasagna soup. 😉
Adapted from SkinnyTaste.com
1 lb 99% fat free white meat ground turkey
1/2 one large onion
3 cloves garlic, chopped
1 celery stalk, chopped
1 carrot, finely chopped
1 15 oz can cannellini beans
15 oz can tomato sauce or crushed tomatoes
1 large bay leaf
1 tbsp basil (I used fresh basil, just because I had it around- about 12 leaves- dried is fine)
1 tbsp dried parsley
1 tsp dried oregano
2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
2 cups water
5 chicken bouillion cubes* optional- you can use some salt to taste instead
pepper to taste
1-1/2 cups (6 oz) dry Ditalini pasta or other small pasta
grated parmesan or Romano cheese (optional)
In a deep pot, cook your ground turkey until it is lightly browned. Add and saute onion and garlic with turkey over medium heat.
Blend the can of beans with one can water in electric blender until almost smooth.
Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, bouillion, and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
Ladle soup into bowls and top with grated cheese (extra calories)