We all know that famous Pasta Fagioli Soup from Olive Garden. It is definitely one of my favorite kinds of soup! It is so hearty and comforting when it is cold outside. My version of this soup is Paleo "Pasta" Fagioli Soup. It is gluten-free and bean-free, but you don't miss either because it is still super hearty.
One thing I have learned while my body doesn't love beans is that potatoes and sweet potatoes are the perfect substitutes for anything. They are such great fillers and are nice and starchy to make up for things like beans and pasta in the soup. In this recipe, I used white sweet potatoes, which are my favorite. They can be hard to find so any type of potato will work perfectly fine if you can't find them.
Another thing I have learned is that cauliflower rice is another great filler, especially in soups. You oftentimes don't even know it is there, but it definitely makes it a little more filling. I make my own cauliflower rice in the food processor because I cant chop it into even smaller pieces than you can typically buy. As always, frozen veggies are perfectly a perfectly acceptable swap in any meal!
Tips for Paleo "Pasta" Fagioli Soup:
- If you like or can tolerate beans, add them! Sometimes I love adding beans to this- kidney beans are perfect. Lentils can also be another addition if you don't want beans.
- If you want to add pasta, you can always add gluten-free pasta or any type of pasta you like, just use half the amount of potatoes.
- Use any ground meat you like! I use ground turkey in this recipe, but real pasta Fagioli calls for ground beef. I personally think spicy Italian pork sausage would be yummy, too! I like all the ground meats from Greensbury Market. Use the code ALTITUDE for 10% off your first order.
Paleo Pasta Fagioli Soup
- 1 pound ground turkey
- 2 large carrots diced
- 2 celery sticks diced
- ½ white onion diced
- 1 white sweet potato diced
- 1 cup cauliflower rice
- 1 8 oz can tomato sauce
- 1 4 oz can tomato paste
- 1 quart chicken broth
- 2 cups water
- 1 tablespoon garlic minced
- 1 teaspoon thyme
- 1 teaspoon basil
- 1 teaspoon oregano
- ½ marjoram
- 1 tablespoon Italian seasoning
- ½ red pepper flakes
- Salt and pepper
- Heat a large pot to medium-high heat with 1 tablespoon olive oil. Add the ground turkey, Italian seasoning, and red pepper flakes to the pan. Cook for about 10 minutes or until the turkey is brown.
- Add onion, carrots, celery, and garlic to the pan and saute for 2 minutes. Then add the rest of the seasonings to mix and saute for another 5 minutes.
- Add tomato sauce, tomato paste, chicken broth, water, potatoes, and cauliflower rice to the pot. Bring the soup to a boil and let it simmer for about 25 minutes or until the potatoes are fork-tender.
- Serve and enjoy!