Harvest Turkey Soup

Coat a wide 4- to 5-quart pan with cooking spray. 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.

Increase heat to medium-high and bring to a boil; then reduce heat, cover, and boil gently for 20 minutes.

Add pasta; cover and cook for 5 minutes. Stir in zucchini and boil gently, uncovered, until pasta and zucchini are just tender to bite (8 to 10 minutes). Season to taste with hot pepper seasoning.

This recipe yields 6 to 8 servings.

Nutritional Analysis Per Serving: 241 calories (25% fat, 47% carbohydrates, 28% protein); 7 g total fat (1 g saturated fat); 29 g carbohydrates; 18 g protein; 47 mg cholesterol; 949 mg sodium.