Pasta E Fagioli
This post contains affiliate links. For more information, read my privacy policy.
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.
Need a Break From Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIP can help. With four one-week meal plans designed for lazy days and/or a poorly-stocked kitchen, these simple dishes (including but not limited to salads, wraps, and smoothies) will make sticking to your autoimmune protocol diet during business trips, holiday travel, and times of illness or stress a lot easier! The e-book is now available as a digital download for $9.99.
Pasta E Fagioli
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.
Nutrition
Calories: 676kcal | Carbohydrates: 26g | Protein: 66g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 197mg | Sodium: 1596mg | Potassium: 1411mg | Fiber: 7g | Sugar: 11g | Vitamin A: 9000IU | Vitamin C: 36.3mg | Calcium: 190mg | Iron: 7.4mg