Harvest Turkey Soup - cooking recipe

Ingredients

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)

Preparation

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.