Paleo “Pasta” Fagioli Soup (Edit recipe)

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.

10 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	698
Fat:	5 g
Carbohydrates:	23 g
Protein:	37 g
Cholesterol:	85 g
Sodium:	646 mg
Fiber:	5 g
Sugars:	11 g
Calculated per serving.

by Real Food with Altitude

View original recipe

Serves: 4

Ingredients

1 lb Ground Turkey
2 Carrots, large, diced
2 pieces Celery, diced (2 sticks)
1/2 White Onion, diced
1 White Sweet Potatoes, diced
1 cup Riced Cauliflower
8 oz Tomato Sauce, (1 can)
4 oz Tomato Paste, (1 can)
1 quart Chicken Broth
2 cups Water
1 Tbsp Garlic, minced
1 tsp dried Thyme
1 tsp dried Basil
1 tsp dried Oregano
1/2 tsp dried Marjoram
1 Tbsp Italian Seasoning
1/2 tsp Red Pepper Flakes
Salt and Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a large pot to medium-high heat with 1 tbsp 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, sweet potatoes, and cauliflower rice to the pot. Bring the soup to a boil and let it simmer for about 25 minutes or until the sweet potatoes are fork-tender.
Serve and enjoy!