Turkey Harvest Soup

I stumbled across this recipe in my files last week and wondered why I never think to make it.   It is kind of like a minestrone, but made with ground turkey.  It makes a delicious winter meal with breadsticks or some crusty bread.  Margie made it once when we got together for lunch, and it was so satisfying I had to get the recipe from her.

Turkey Harvest Soup

1 lb. lean ground turkey
1 medium onion, chopped
1 tsp. dried oregano
1 tsp. Italian herb seasoning (I just threw in some marjoram, basil, and thyme)
28 oz. can diced tomatoes
3 large carrots, peeled and diced small
1 large potato, peeled and diced
6 cups beef broth
2 cups V8 or tomato juice
1 Tbs. Worcestershire sauce
1/2 cup pastina or acini di pepe pasta
1 tsp. liquid hot pepper or a few dashes of crushed red pepper flakes (opt.)
2 medium zucchini, diced (about 2 cups)

Brown turkey and onion in a little olive oil.  Stir in oregano and herb seasoning.  Stir in tomatoes, carrots, potato, broth, V* and Worcestershire.  Bring to a boil and simmer for 20 minutes.  Add the pasta, cover, and cook for 5 minutes.  Remove lid and add zucchini and hot pepper to taste.  Boil uncovered 8-10 minutes until zucchini is cooked.  Taste to adjust seasonings and serve.