Recipe: Crock Pot Pasta Fagioli Soup (with mini turkey meatballs)

My mom bought me this awesome Crock Pot Recipe-A-Day calendar for 2014. Usually, I forget about day-by-day calendars by the end of January, but I think this one is going to be different. Each day there is a new recipe to try in your Crock Pot. 365 Crock Pot recipes? Yes, please! So far I have saved about four recipes and have tried one.  This is now one of my favorite soups; it’s so good, “healthy,” and filling! I added the meatballs to my recipe and substituted zucchini (yuck!) for spinach. This calendar not only comes in handy now, but will be a lifesaver once the baby comes. Who wants to stand over the stove and cook? I’d rather play with the baby!

Pasta Fagioli Soup (with mini turkey meatballs)

crockIngredients for soup:

32 ounces box reduced sodium vegetable broth

15 ounces (1 can) Great Northern beans, drained and rinsed

14 ounces (1 can) mini diced tomatoes

1 frozen box of spinach

1 tablespoon EVOO

1 1/2 tablespoons minced garlic

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 cup uncooked small pasta (only small pasta will cook completely in Crock Pot, I used Muellers Hidden Veggie, and it was SO good)


homemade croutons (or store-bought)

parmesan cheese to sprinkle on top

mini turkey meatballs (recipe to follow, soon, but you can find a bunch online)


1. Drizzle EVOO onto bottom of pot

2. Add broth, beans, tomatoes, garlic, basil, and oregano to pot. Cook on LOW for 3 to 4 hours.

3. When there is one hour remaining, stir in defrosted spinach (drain before adding) to Crock Pot, as well as, uncooked pasta. Cook until pasta is tender.

4. Serve soup with croutons and cheese, if you so desire.




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