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