Turkey Pasta Soup

• 1 cup uncooked small pasta shells
• 1 pound lean ground turkey
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• 2 cans (14-1/2 ounces each) Italian stewed tomatoes
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon fennel seed, crushed
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes

1. Cook pasta according to package directions. Meanwhile, in a large stock pot, cook turkey, onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, beans, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Drain pasta and add to the soup. Cook 5 minutes longer or until heated through.

pasta shells, turkey, onions, garlic, chicken broth, cannellini beans, italian stewed tomatoes, oregano, basil, fennel, pepper, salt, red pepper

Taken from www.tasteofhome.com/recipes/turkey-pasta-soup/ (may not work)