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This recipe is wonderful. It tastes just like Olive Garden's, but a tiny bit healthier because of the ground turkey breast vs. beef. Both ways are wonderful!
- 453.59 g ground turkey breast
- 2 small onions, diced (1 cup)
- 2 large carrots, julienned (1 cup)
- 3 stalk celery, chopped (1 cup)
- 2 garlic cloves, minced
- 2 (822.13 g) can diced tomatoes
- 425.24 g can red kidney beans (with liquid)
- 425.24 g can great northern beans (with liquid)
- 425.24 g can tomato sauce
- 340.19 g can V8 vegetable juice
- 14.79 ml white vinegar
- 7.39 ml salt
- 4.92 ml oregano
- 4.92 ml basil
- 2.46 ml pepper
- 2.46 ml thyme
- 113.39 g package ditali pasta
- Brown the ground turkey in a large saucepan or pot over medium heat. Strain the fat.
- Add onion, carrot, celery and garlic and sauté for 10 minutes.
- Add remaining ingredients, except pasta, and simmer for 1 hour.
- About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
- Add the pasta to the large pot of soup.
- Simmer for 5-10 minutes and serve.
- ***I sometimes cook the noodles and leave out of the soup-this way, the guests can add as many as they would like and it freezes better without the noodles in it!
Great recipe! Since this comes out like an Italian chili, I sometimes add a small dollop of Greek yogurt with a sprinkle of shredded cheddar to switch it up a bit (mostly for leftovers - if there are any!).
This recipe clone is from Top Secret Restaurant Recipes 2 by Todd Wilbur: topsecretrecipes.com (ground turkey substituted for ground beef)
OMG - This soup was awesome! I had a dinner party last night and served this soup as the main course and everyone raved about it. I was asked to share this recipe with my guests. The only changes I made, because some of my guests do not eat red meat, is that I used ground chicken and chicken broth. I did add some basil and garlic as well. This recipe makes alot but I hardly had any leftovers. Will definitely make this again. Thanks for the recipe....