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Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 175.5
  • Total Fat: 2.5 g
  • Cholesterol: 18.8 mg
  • Sodium: 766.6 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 6.9 g
  • Protein: 12.1 g

View full nutritional breakdown of Olive Garden Pasta Fagioli Copycat - 1 cup/serving calories by ingredient
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Olive Garden Pasta Fagioli Copycat - 1 cup/serving

Submitted by: KENTUCKYMARY
Olive Garden Pasta Fagioli Copycat - 1 cup/serving

Introduction

This is a hearty soup chock full of vegetables. I use the low sodium V8 juice to cut down on the sodium but the NI is with the regular V8 juice. The beans, ground turkey and pasta make this a substantial soup that will really fill you up and stay with you. I usually add water as I heat it up as it is very thick. This is a hearty soup chock full of vegetables. I use the low sodium V8 juice to cut down on the sodium but the NI is with the regular V8 juice. The beans, ground turkey and pasta make this a substantial soup that will really fill you up and stay with you. I usually add water as I heat it up as it is very thick.
Number of Servings: 17

Ingredients

    1 lb lean ground turkey
    1 small inion, chopped
    3 large carrots, julienned
    3 large stalks celery, chopped
    4 cups baby spinach leaves
    2 cloves garlic, minced
    2 cans(15 oz) Petite diced tomatoes
    2 cans (15 oz) toamto sauce
    3 cups V8 or vegetable juice
    1 can (15 oz) Great Northern beans, drained
    1 can (15 oz) Kidney beans, drained
    1 Tbsp vinegar
    1/2 tsp salt
    1 tsp ground oregano
    1 tsp basil
    1/2 tsp black peppepr
    1/2 tsp dried thyme
    6 oz uncooked small shell past or ditaline

Directions

Brown ground turkey in a large saucepan over medium heat. Add onion, carrot, celery and garlic and saute for 10 minutes. Add remaining ingredients except pasta and simmer for 1 hour. About 50 minutes into simmer time, cook pasta according to package directions until al dente. Drain and add to soup. Simmer for 5-10 minutes and serve

Serving Size: 17 cups

Number of Servings: 17

Recipe submitted by SparkPeople user KENTUCKYMARY.






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