Hearty Turkey Vegetable Soup

• 1 pound lean ground turkey
• 1 medium onion, chopped
• 2 small zucchini, quartered lengthwise and sliced
• 1 large carrot, cut into 1-inch julienne strips
• 3 cans (14 ounces each) reduced-sodium beef broth
• 1 jar (26 ounces) garden-style pasta sauce or meatless spaghetti sauce
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 tablespoon dried parsley flakes
• 2 teaspoons dried oregano
• 1 teaspoon pepper
• 1 teaspoon hot pepper sauce
• 1 cup uncooked small shell pasta

1. In a Dutch oven coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain. Add zucchini and carrot; cook and stir 1 minute longer. Stir in the broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot pepper sauce.
2. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, cook pasta according to package directions; drain. Just before serving, stir in pasta.

turkey, onion, zucchini, carrot, beef broth, pasta sauce, kidney beans, great northern beans, italian diced tomatoes, parsley flakes, oregano, pepper, hot pepper, shell pasta

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