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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- 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)
- 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.