Harvest Turkey Soup
|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)|
|Small dry pasta shapes||1⁄2 Cup (8 tbs) (Such As Tripolini)|
|Zucchini||2 Medium, coarsely diced|
|Liquid hot pepper seasoning||1 Teaspoon|
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.