HARVEST TURKEY SOUP
I love making this soup when Autumn first arrives and I still have some veggies coming from the garden. I also love this recipe because I can have turkey soup without waiting for the Thanksgiving turkey carcass! Plus, you can use up those small amounts of pasta that you don't want to throw out but there's not enough for anything else! This is just an all-around good soup!
Provided by Hey Jude
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Crumble turkey into a 4-5 qt.
- pan and 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, about 8-10 minutes depending on what size pasta you're using.
- Add Tabasco and serve with chewy breadsticks.
Nutrition Facts : Calories 318.8, Fat 8.2, SaturatedFat 2.2, Cholesterol 59.7, Sodium 1018.1, Carbohydrate 31.8, Fiber 4.9, Sugar 9.2, Protein 22.8
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