Harvest Turkey Soup
photo by lauralie41
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 lb lean ground turkey
- 1 medium onion, chopped
- 1 teaspoon oregano
- 1 teaspoon Italian herb seasoning
- 3 large firm-ripe tomatoes, chopped
- 3 large carrots, thinly sliced
- 1 large potato, peeled and diced
- 6 cups chicken broth
- 1 cup tomato juice
- 1 cup dry red wine
- 1 tablespoon Worcestershire sauce
- 1⁄2 cup small dry pasta, shapes your choice (I usually use up small amounts of pasta leftover from other recipes)
- 2 medium zucchini, coarsely diced
- 1 teaspoon Tabasco sauce (use less if you desire)
directions
- Crumble turkey into a 4-5 qt.
- pan and add onion, oregano and herb seasoning; cook over medium heat, stirring often, until turkey is no longer pink and onion is soft but not browned, about 5 minutes.
- Stir in tomatoes, carrots, potato, broth, tomato juice, wine and Worcestershire.
- Increase heat to medium-high and bring to a boil; reduce heat, cover and boil gently for 20 minutes.
- Add pasta, cover and cook for 5 minutes.
- Add zucchini and boil gently, uncovered, until pasta is tender to bite, about 8-10 minutes depending on what size pasta you're using.
- Add Tabasco and serve with chewy breadsticks.
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Reviews
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin