1 Tablespoon olive oil 1 green bell pepper, chopped 1 onion, chopped 3 large garlic cloves, minced 1 Tablespoon dried basil 2 teaspoons fennel seeds 1/4 teaspoon red pepper flakes 6 cups turkey stock 1 medium zucchini, diced 1 carrot, diced 9 oz. gf elbow or other round pasta 1-1/2 cups cooked turkey, diced Grated Parmesan cheese for garnish
Directions
Add oil to a large heavy saucepan over medium heat. Add bell pepper, onion, garlic, zucchini, carrots, basil, fennel seeds and red pepper flakes. Saute until vegetables are soft, about 10 minutes. Add turkey stock, bring back to a simmer; cover and cook for 5 minutes more. Remove cover and increase heat, bringing soup to a boil. Add pasta and cook until al dente. Add turkey and adjust seasonings with salt and pepper. Ladle soup into individual bowls and garnish with Parmesan cheese.
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