Lightened-Up Pasta Fagioli Soup Recipe
- 1 pound lean ground turkey
- 1 large onion, chopped
- 2 celery ribs, chopped
- 2 medium carrots, sliced
- 1 garlic clove, minced
- 3 cups water
- 1 can (16 ounces) kidney beans, rinsed and drained
- 2 cans (8 ounces each) no-salt-added tomato sauce
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
- 1 tablespoon dried parsley flakes
- 2 teaspoons reduced-sodium beef bouillon granules
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 2 cups shredded cabbage
- 1 cup fresh or frozen cut green beans (1-inch pieces)
- 1/2 cup uncooked elbow macaroni
- 1. In a Dutch oven coated with cooking spray, cook the turkey, onion, celery and carrots over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Add the water, beans, tomato sauce, tomatoes, parsley, bouillon, oregano, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
- 2. Add the cabbage, green beans and macaroni; cover and simmer 8-10 minutes longer or until the vegetables and macaroni are tender. Yield: 6 servings (2-1/4 quarts).
1-1/2 cups: 276 calories, 7g fat (2g saturated fat), 60mg cholesterol, 379mg sodium, 33g carbohydrate (11g sugars, 8g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
Reviews for Lightened-Up Pasta Fagioli Soup
"Love this soup! There's just the two of us and this makes enough that I can freeze some."
"This is a hearty flavorful soup. Will definitely make it again. Saved the recipe as posted."
"Our whole family really loves this soup which makes this recipe five stars for me (my kids are 4 and 7 and we are all rarely on the same page at dinner time). . If you are going to use ground turkey, make sure to use ground turkey breast otherwise the fat content is higher than if you use lean ground beef. I'm not sure why some reviewers think it's bland. The veggies really stand out in this soup. I would highly recommend using fresh green beans over frozen and I always add extra broth b/c the pasta soaks up a lot of the liquid and our family likes it brothy. Top it with parmesan, serve it with bread and yum. Great recipe!"
"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."
"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!"
"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."
"Delicious! Husband said it "tasted low sodium", but we still thought it was great. (Substituted spinach for cabbage)"
"Great recipe! Definitely will make again - my husband loved it."
"Awesome!! Light because it is loaded with vegetables, but satisfying enough for my hungry men folk!"
"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."