Spicy Tomato Pasta Soup
1 pound ground turkey burger
1 small onion, diced
2 garlic cloves, minced
4 cups hot water
2 bay leaves
1/4 tsp. ground black pepper
salt, to taste
2 medium red potatoes, peeled and cubed
2 cups frozen corn
1 cup uncooked pasta spirals or shells
1 32 ounce box chicken broth
2 cups V8 juice
2 10 ounce cans diced tomatoes with green chilies
2 TB sugar
mozarella cheese, shredded
In large soup pot, cook turkey burger, salt, pepper, onion and garlic over medium heat until turkey burger is no longer pink. Add water, potatoes, bay leaves, half box chicken broth, corn and pasta.
Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until pasta is almost done.
Stir in remaining chicken broth, V8 juice, tomatoes and sugar. Cook and stir until heated through.
Sprinkle with shredded mozarella cheese, if desired.
Freezes great! For up to 3 months.
Recipe source adapted from: Taste of Home Zesty Hamburger Soup