Instructions: Heat oil in the soup pot. Add onion, salt and pepper. Stir to begin the sauting. Add the turkey and brown with the onion, crumbling the turkey as finely as possible.

Add carrot, celery, potato, basil, thyme, old bay seasoning and a pinch of sugar. Stir well and saute until the vegetables are beginning to caramelize. Sprinkle on the Worcestershire sauce. Add the pasta and cabbage. Toss to combine.

Add the tomatoes and broth. Bring to a boil. Cover. Reduce heat and simmer 40 minutes. Add the zucchini without stirring. Cover and simmer another 20 to 40 minutes. Taste and adjust the seasonings. Serve with parmasan if desired.

TIPS - PASTA such as Anelli (rings), Rissoni (orzo) or Ditalini (Little Thimbles)

Yield: 12 cups

Serving Ideas : Serve with parmesan and bread or rolls.

Serves 8 first course or 4 main dish portions

NOTES : Full-bodied vegetable soup with tomatoes as a seasoning instead of a base. Reheat well. So make extra.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.