Olive Garden Pasta e Fagioli


Quantity Measure Ingredient
1 lb. ground turkey
1 small onion, finely chopped
1 large carrot, thinly sliced
3 stalks celery, thinly sliced
2 garlic cloves, minced
2 – 14.5 oz cans diced tomatoes
1 – 15 oz. can red kidney beans (with liquid)
1 – 15 oz. can great northern beans (with liquid)
1 – 15 oz. can tomato sauce
1 – 12 oz. can v-8 juice
1 Tbsp. white vinegar
1 ½ tsp. salt
1 tsp. oregano
1 tsp. basil
½ tsp. pepper
½ tsp. thyme
½ lb. ditalini or other small pasta


1. Brown turkey in a large soup pot over medium heat. Drain fat.
2. Add onion, carrot, celery, and garlic and sauté for 10 minutes.
3. Add remaining ingredients, EXCEPT PASTA, and simmer for 1 hour, uncovered, stirring occasionally.
4. About 50 minutes into simmer time, cook the pasta in 1 ½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or until past is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

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