Harvest Turkey Soup

• 1 lb lean ground turkey
• 1 medium onion, chopped
• 1 teaspoon oregano
• 1 teaspoon Italian herb seasoning
• 3 large firm-ripe tomatoes, chopped
• 3 large carrots, thinly sliced
• 1 large potato, peeled and diced
• 6 cups chicken broth
• 1 cup tomato juice
• 1 cup dry red wine
• 1 tablespoon Worcestershire sauce
• 1/2 cup small dry pasta, shapes your choice (I usually use up small amounts of pasta leftover from other recipes)
• 2 medium zucchini, coarsely diced
• 1 teaspoon Tabasco sauce (use less if you desire)

1. Crumble turkey into a 4-5 qt.
2. 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.
3. Stir in tomatoes, carrots, potato, broth, tomato juice, wine and Worcestershire.
4. Increase heat to medium-high and bring to a boil; reduce heat, cover and boil gently for 20 minutes.
5. Add pasta, cover and cook for 5 minutes.
6. Add zucchini and boil gently, uncovered, until pasta is tender to bite, about 8-10 minutes depending on what size pasta you're using.
7. Add Tabasco and serve with chewy breadsticks.

lean ground turkey, onion, oregano, italian herb seasoning, tomatoes, carrots, potato, chicken broth, tomato juice, red wine, worcestershire sauce, pasta, zucchini, tabasco sauce

Taken from www.food.com/recipe/harvest-turkey-soup-69680 (may not work)