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“After trying pasta fagioli at a popular restaurant, I was determined to make it at home, only healthier. It turns out mine was a big hit!” Loaded with veggies, it is such a simple way to boost nutrition and fiber at mealtime. Cindie Kitchin - Grants Pass, Oregon
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1-1/2 cups equals 276 calories, 7 g fat (2 g saturated fat), 60 mg cholesterol, 379 mg sodium, 33 g carbohydrate, 8 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
Originally published as Lightened-Up Pasta Fagioli Soup in Healthy Cooking February/March 2010, p42
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Reviewed on Dec. 11, 2012 by RendiB
I altered this by using ground beef instead of turkey and my family really liked it. Next time I will leave out the frozen green beans, those we hated. Even my picky 8 year old daughter ate this. Will be making again!!!
Reviewed on Sep. 17, 2012 by Terri Hale
I love Pasta Fagioli ever since I tried it at Olive Garden. This is easy to make and has loads of flavor. I make this monthly in cool weather.
Reviewed on Mar. 27, 2012 by grafixgirl75
I always make the recipes as directed the first time & then decide if i would alter in the future. This looks like it will be so full of flavor but was very bland. we were trying to add every salt free seasoning we could at the dinner table but couldnt get this dish to have any taste. IF i tried it again i would take everyones advice & use some sausage & a flavored diced tomato. Too bad because it made a lot & looks delicious.
Reviewed on Oct. 12, 2010 by cjhbellamy
I love this recipe but i do alter it a bit to make it more flavorful. I use ground beef instead of turkey, double the garlic, and use 3 tsp of bouillon. I also end up adding more water because its too thick once you cook the pasta. Other than that, this is a wonderful recipe!
Reviewed on Mar. 26, 2010 by NansDream
More than likely I would not make this recipe again. If I did make it again I would either use Turkey Sausage along with the ground Turkey or Italian Seasoned Tomatoes, or maybe even V8 instead of the tomato sauce, as it’s really quite bland and flavorless. Really wish I could rate it higher.
Reviewed on Feb. 14, 2010 by dellert
When I heated leftovers at work, a number of people came into the breakroom to inquire of the great aroma from my lunch. It really tastes great!
Reviewed on Feb. 01, 2010 by anncash
A bit bhlaa to me, so I perked it up with red pepper flakes, V8 juice and basil pesto meat balls and a sprinkle of parmesan and mozzarella on the top.
Reviewed on Jan. 31, 2010 by mother of 3
Mmm! Tasted like clam chowder w/o the clams to me. I tripled it, used beef broth instead of water, used two large cans crushed tomatoes, & omitted the last two vegetables. I added regular beef boullion & a small amount of cayenne pepper. Yummy.
Reviewed on Jan. 29, 2010 by eweniquelyewe
glad you all liked the soup. my original recipe actually does call for lean ground beef but the magazine decided to make it healthier by using ground turkey.
Reviewed on Jan. 27, 2010 by jmscoker
Delicious! Husband said it "tasted low sodium", but we still thought it was great. (Substituted spinach for cabbage)
Reviewed on Jan. 24, 2010 by DebMartin
Great recipe! Definitely will make again - my husband loved it.
Reviewed on Jan. 24, 2010 by jrieley
Awesome!! Light because it is loaded with vegetables, but satisfying enough for my hungry men folk!
Reviewed on Jan. 23, 2010 by labeegeez
Hearty and very good. I think the "3 cups of water" should be 8 cups, because by the time I got to step 2 it was too thick. I had to stir in 4 cups reduced-sodium vegetable broth before I could add the macaroni, cabbage, and green beans. (I did use 1/3 pound more of ground turkey, cuz my package held 1-1/3 lb., and I used 3 cloves of garlic). I served it with grated parmesan cheese.
Reviewed on Jan. 20, 2010 by Ronday
This soup is delicious! I replaced the ground turkey with 1/2 lb ground beef 7% fat & 1 can white beans and added 1 can V-8 (12 oz size maybe).
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