Harvest Turkey Soup

No ratings yet

Harvest Turkey Soup

Harvest Turkey Soup


  • 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.


  • 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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.