Ingredients
2/3 cup chopped onion2 tablespoons canola oil1/2 pound lean ground turkey1/2 pound hot Italian turkey sausage links, casings removed1/2 cup minced fresh parsley2 garlic cloves, minced1 teaspoon dried oregano1 teaspoon dried basil2 cans (14-1/2 ounces each) Italian stewed tomatoes6 cups chicken broth1 medium zucchini, sliced1 package (10 ounces) frozen mixed vegetables1 can (16 ounces) kidney beans, rinsed and drained1-1/2 cups cooked elbow macaroni2 tablespoons cider vinegar1/2 teaspoon salt, optionalPinch pepper
Preparation
In a stockpot over medium heat, saute onion in oil until tender, about 4 minutes. Add the next six ingredients; cook until meat is no longer pink.
Add the tomatoes, broth, zucchini and mixed vegetables; cover and cook on low heat for 5 minutes. Stir in the beans, macaroni, vinegar, salt if desired and pepper; simmer for 3-4 minutes or until heated through.
