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This was based on a copycat recipe for Olive Garden’s Pasta E Fagioli soup. I feel a little bad still calling it that, since it lacks both pasta and beans, but it’s got all the hearty Italian flavor of the original.

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Pasta E Fagioli

Prep Time10

Cook Time7

Total Time7 10

Servings servings

Ingredients

1 tablespoon coconut oil
2 pounds ground beef
2 pounds chicken chopped
6 medium carrot chopped
4 stalks celery chopped
2 medium zucchini peeled and chopped
1 small onion chopped
3 3/4 cups chicken broth
2 1/2 cups no-tomato sauce
2 tablespoons fresh parsley chopped
2 tablespoons fresh oregano chopped
2 teaspoons ground ginger
1 small spaghetti squash halved and seeded

Equipment

Instructions

Combine all ingredients except the squash in a slow-cooker. Cook on low 6 hours.
During the last hour, roast the spaghetti squash at 400F for 45-60 minutes or until tender enough to pierce with a fork.
When it’s cool enough to touch, shred it into noodles with the tines of a fork.
Add the noodles to the soup and heat through before serving.