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Harvest Turkey Soup

Healthycooking's picture
Ingredients
  Vegetable cooking oil spray 1 Tablespoon
  Lean ground turkey 1 Pound
  Onion 1 Medium, chopped
  Dry oregano 1 Teaspoon
  Italian herb seasoning 1 Teaspoon
  Dry oregano 1⁄4 Teaspoon
  Dry basil 1⁄4 Teaspoon
  Dry marjoram 1⁄4 Teaspoon
  Dry thyme 1⁄4 Teaspoon
  Firm ripe chopped tomatoes 3 Large, chopped
  Carrots 3 Large, thinly sliced
  Potato 1 Large, peeled and diced
  Beef broth 6 Cup (96 tbs)
  Tomato juice 1 Cup (16 tbs)
  Dry red wine 1 Cup (16 tbs)
  Worcestershire 1 Tablespoon
  Small dry pasta shapes 1⁄2 Cup (8 tbs) (Such As Tripolini)
  Zucchini 2 Medium, coarsely diced
  Liquid hot pepper seasoning 1 Teaspoon
Directions

Spray 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; 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 (8 to 10 minutes).
Add hot pepper seasoning.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Turkey
Cook Time: 
14 Minutes

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