Pasta Fagioli
Recipe type: Soup
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • Vegetable Cooking Spray
  • 1.5 Pounds of Ground Turkey Breast
  • 1 Cup Each of Chopped Carrots, Celery & Onion
  • 2 Garlic Cloves, Minced
  • 4 Cups of Fat Free Beef Broth
  • 28 Ounce Can of Diced Tomatoes
  • 15 Ounces of Canned Tomato Sauce
  • 2 Teaspoons of Splenda
  • 1 Teaspoon Each of Dried Basil, Dried Oregano, Dried Thyme & Salt
  • 15 Ounce Can Each of Dark Red Kidney Beans + Cannellini Beans, Rinsed & Drained
  • 1.5 Cups of Dry Ditalini Pasta, or other small pasta
  • Grated Parmesan Cheese, Optional
  • Fresh Parsley, Optional
  • *Feel free to add in any leftover cooked vegetables in Step 1 below. I love to add green beans occasionally.
  1. Spray a large saucepan with vegetable cooking spray and place over medium high heat. Add in ground turkey breast and cook until browned. If it starts to stick, add in a few tablespoons of water. Add in carrots, celery, onion and garlic. Saute for 5 minutes. Add in broth, tomatoes, sauce, Splenda and all seasonings. Reduce heat to medium and simmer for 30 minutes.
  2. Add pasta and beans and continue cooking over medium heat for 10 minutes or until pasta is tender. Serve with a sprinkling of Parmesan Cheese and snipped fresh Parsley, if using.
  3. This makes 6 servings at about 1.5 Cups per serving at 3 SmartPoints on the Blue and Purple Plans and 7 SmartPoints for Serving on the Green Plan.  Enjoy!
Recipe by Dee Dee Does at