Harvest Turkey Soup
Harvest Turkey Soup
Harvest Turkey Soup
Ingredients
- Liquid hot pepper seasoning
- 2 medium-size zucchini coarsely diced
- 1/2 cup dry tiny pasta bow ties tripolini or other small shapes
- 1 tablespoon Worcestershire
- 1 cup each tomato juice and dry red wine
- 6 cups beef broth
- 1 large potato about 8 oz., peeled and diced
- 3 large carrots thinly sliced
- 3 large firm-ripe tomatoes (about 1 1/4 lbs.
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.
