Soup-er recipe!

I am a bit obsessed with the ole crock pot as of late. I really love soup, guys. I want to eat soup all the time. I know that some of you might find that odd. I live in Phoenix. It's 100+ degrees. Leave me alone. Soup is delicious and it's one of the few things that I can eat for "lunch" at work at 2am that doesn't make me feel slow and sleepy. I have also been sick lately. Something is wrong with my immune system and I am constantly under the weather. Soup is a source of comfort.

I try to make a BIG crockpot recipe, casserole, or the like every Sunday so that the hubby and I have something to take for lunch during the week. The hubs and I had date night at Postinos (I am going to go off on a tangent but you should TOTALLY go to Postinos if you live in the Phoenix area. So yummy.) and we had a delicious bowl of pasta fagioli. I decided at that moment that my next crock pot venture would be a big pot of delicious pasta soup goodness.

Pasta Fagioli

1 onion diced
1 lb ground turkey (you can use lean ground beef if you prefer)
1 clove garlic
1 cup carrots diced
1 zucchini diced ( I am unforts allergic to squash so I omitted this but I love squash so you should add it!) 
2 stalks of celery diced
1 can of kidney beans
1 can of white beans
1 jar of clean pasta sauce (I used light ragu- no sugar added)
4 cups vegetable broth (many recipes call for beef broth so you can do that if you want)
1 cup of pasta (I used whole wheat elbow noodles)
pinch of oregano
salt and pepper to taste

Brown the ground turkey with the diced onion and garlic. In the meantime, throw everything in the crock pot. When the turkey is done....throw that in there too! I cooked the soup on high for 4 1/2 hours (until the veggies are tender) and then I added in the cup of pasta. Cook for an additional 1 hour and enjoy! Nom nom nom!