Italian Veggie & Pasta Soup

2 lbs ground turkey
3 carrots – chopped very small
4 stalks celery
2 cans diced tomatoes – do not drain
2 cans red kidney beans – drained
3 cans beef broth
1 jar spaghetti sauce
8 ounces noodles – elbow macaroni works great

Brown the ground turkey in a skillet. Drain fat from turkey and place in the slow cooker. Add to the slow cooker all of the ingredients except for the pasta.

Cook soup on low for seven to eight hours or on high for four to five hours. During the last thirty minutes (if on high) or one hour (on low) add the pasta.

Serves 8


Hamilton Beach Stay or Go 6-Quart Portable Slow Cooker

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