 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
I love making this soup when Autumn first arrives and I still have some veggies coming from the garden. I also love this recipe because I can have turkey soup without waiting for the Thanksgiving turkey carcass! Plus, you can use up those small amounts of pasta that you don't want to throw out but there's not enough for anything else! This is just an all-around good soup! 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:
1. Crumble turkey into a 4-5 qt.
2. 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.
3. Stir in tomatoes, carrots, potato, broth, tomato juice, wine and Worcestershire.
4. Increase heat to medium-high and bring to a boil; reduce heat, cover and boil gently for 20 minutes.
5. Add pasta, cover and cook for 5 minutes.
6. Add zucchini and boil gently, uncovered, until pasta is tender to bite, about 8-10 minutes depending on what size pasta you're using.
7. Add Tabasco and serve with chewy breadsticks.
|
|