Baby it's cold outside.....So warm up with a hearty bowl of soup. This soup tastes just like the soup of the same name at The Olive Garden except I've lightened it up a bit by using ground turkey. This soup will even satisfy the carnivore husbands like my own who generally makes comments like "the soup was good, what is the main course?".
The best part of this soup is it's made in the slow cooker and it is super easy and quick to throw together. I served with a crusty loaf of bread for dipping and it was the perfect meal. The leftovers somehow even tasted better the next day, must of been that extra time for the flavors to meld together. Yum. This one is a keeper and will surely make it into your monthly rotation.
Ingredients:
1 lb ground turkey
1 onion, chopped
3 carrots, chopped
2 celery stalks, chopped
2 cans diced tomato (28 oz cans), undrained
1 can red kidney beans
1 can white kidney beans
32 oz carton beef broth or stock
3 tsp oregano
1/4 C freshly chopped parsley
1 tsp tabasco sauce
5 or 6 turns of a peppermill (approximately 2-3 tsp)
1 jar marinara tomato sauce
12 oz box of ditali pasta (or small elbows would be good too)
Recipe:
- Brown ground turkey in skillet, drain. Add to crock pot.
- Add all other ingredients except the pasta. Cook on low for 7-8 hours.
- Before serving cook pasta according to package and add drained pasta directly into the soup.
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