To enhance the health-conscious aspects of the Weight Watchers Crock Pot Olive Garden pasta soup, consider incorporating nutrient-rich alternatives. Swap regular pasta for whole wheat varieties, as it provides more fiber, promoting a feeling of fullness and supporting better digestion. Additionally, choosing low-sodium chicken broth helps control salt intake while maintaining the rich flavor. Experiment with a variety of vegetables to boost nutritional content—adding kale, zucchini, or bell peppers not only introduces vibrant colors but also contributes essential vitamins and minerals. For an extra kick, infuse the soup with herbs like thyme or rosemary. Adjusting ingredient quantities based on your specific Weight Watchers plan ensures a meal that aligns with your dietary goals. The convenience of the Crock Pot allows for an easy, set-and-forget approach, making this Olive Garden pasta soup a practical and wholesome addition to your repertoire of healthy recipes.

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Crock pot Olive Garden pasta soup

Ingredients:

  • 1 pound lean ground turkey or chicken
  • 1 small onion, finely chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) great northern beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 can (6 oz) tomato paste
  • 4 cups low-sodium chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 cup ditalini or small pasta of your choice
  • 2 cups fresh spinach, chopped
  • 1/4 cup grated Parmesan cheese (optional for serving)

Instructions:

1. Brown Ground Turkey:

  • In a skillet over medium heat, cook the ground turkey until browned. Drain any excess fat.

2. Prepare Vegetables:

  • In the slow cooker, combine the browned turkey, chopped onion, sliced carrots, sliced celery, minced garlic, kidney beans, great northern beans, diced tomatoes, tomato paste, chicken broth, oregano, basil, thyme, salt, and pepper.

3. Cook in Crock Pot:

  • Cover and cook on low for 6-8 hours or on high for 3-4 hours.

4. Cook Pasta Separately:

  • Cook the pasta according to the package instructions separately on the stove. Drain.

5. Add Pasta and Spinach:

  • About 30 minutes before serving, add the cooked pasta and chopped spinach to the slow cooker. Stir to combine.

6. Adjust Seasoning:

  • Taste the soup and adjust seasoning if needed. Add more salt and pepper if necessary.

7. Serve:

  • Ladle the soup into bowls. If desired, sprinkle with grated Parmesan cheese before serving.

8. Enjoy:

  • Serve warm and enjoy your Weight Watchers-friendly Crock Pot Olive Garden Pasta Soup!