Instructions: Spray a 4- to 5-quart pan with cooking spray. If not using leftover turkey, crumble turkey into pan: 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 (if using leftover turkey pieces, add now). Increase to medium-high and bring to 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 (8 to 10 minutes). Add Tabasco.

NOTES : A tomato vegetable soup with both potatoes and pasta.

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