Harvest Turkey Soup

• 1 lb. Lean ground turkey
• 1 Medium onion, chopped
• 1 tsp. Oregano
• 1 tsp. Italian seasoning
• 3 Large firm ripe tomatoes, chopped
• 3 Large carrots, thinly sliced
• 1 Large potato, peeled and diced
• 6 c. Beef broth
• 1 c. Tomato juice
• 1 c. Dry red wine
• 1 Tbsp. Worcestershire sauce
• 1/2 c. Small dry pasta
• 1 tsp. Hot pepper sauce

1. Grease a 4-5 qt. saucepan and add the turkey, onion, oregano and Italian seasoning. Cook over a medium heat, stirring often until the turkey is no longer pink and the onion is soft but not brown, about 5 minutes. Add tomatoes, carrots, potato, broth, tomato juice, wine and Worcestershire sauce. Increase the heat to medium high and bring to a boil, reduce the heat, cover and simmer for 20 minutes. Add the pasta, replace the cover and cook for a further 5 minutes or until the pasta is tender. Stir in the hot pepper sauce and serve. Serves 6-8 people.

ground turkey, onion, oregano, italian seasoning, firm ripe tomatoes, carrots, potato, beef broth, tomato juice, red wine, worcestershire sauce, pasta, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=786999 (may not work)