Harvest Turkey Soup

Submitted by admin on Mon, 08/17/2009 - 22:25
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Summary

Yield0
Prep Time1 hour
RecipesSoups_Stews

Description

Harvest Turkey Soup

Ingredients

  • Vegetable oil cooking spray

  • 1 pound ground skinless turkey

  • 1 medium-size onion, chopped

  • 1 teaspoon dry oregano

  • 1 teaspoon Italian herb seasoning; or

  • 1/4 teaspoon each dry basil, dry marjoram, dry oregano, and dry thyme

  • 3 large firm-ripe tomatoes (about 1 1/4 lbs. total), chopped

  • 3 large carrots, thinly sliced

  • 1 large potato (about 8 oz.), peeled and diced

  • 6 cups beef broth

  • 1 cup each tomato juice and dry red wine

  • 1 tablespoon Worcestershire

  • 1/2 cup dry tiny pasta bow ties (tripolini) or other small shapes

  • 2 medium-size zucchini, coarsely diced

  • Liquid hot pepper seasoning

Instructions

Coat a wide 4- to 5-quart pan with cooking spray. Crumble turkey into pan; 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; then reduce heat, cover, and boil gently for 20 minutes.

Add pasta; cover and cook for 5 minutes. Stir in zucchini and boil gently, uncovered, until pasta and zucchini are just tender to bite (8 to 10 minutes). Season to taste with hot pepper seasoning.