Ingredients

• 1 pound ground turkey
• 1 onions (medium, diced {about 2 cups})
• 1 red bell pepper (diced {about 1 cup})
• 1 green bell pepper (diced {about 1 cup})
• 8 ounces mushrooms (chopped {about 4 cups})
• 1 pint tomatoes (halved {about 1½ cups})
• 4 cloves garlic (minced)
• 1 tablespoon italian seasoning
• 1/2 teaspoon salt
• 4 cups chicken broth
• 1 3/4 cups pizza sauce ({or pasta sauce})
• 1/4 cup red wine (or additional chicken broth)
• 2 cups dry pasta ({about 6 ounces})
• 1/4 cup fresh basil (chopped, {optional})
• 1 cup grated parmesan cheese ({4 oz.})

Directions

1. Heat a soup pot or Dutch oven over medium heat. Add ground turkey, onions, red bell peppers, and green bell peppers. Cook, stirring occasionally, until turkey is done. Transfer to a strainer and drain grease.
2. Meanwhile, sauté mushrooms in the pot over medium heat until they release their juices. Add the cooked turkey, onions, and bell peppers back into the pot with the mushrooms.
3. Stir in tomatoes, garlic, Italian seasoning, and salt. Stir well, and add in chicken broth, pizza sauce, and wine {or more chicken broth}. Bring to a boil and reduce heat to a simmer. Let simmer for 10 minutes, stirring occasionally.
4. Stir in pasta and cook for about 10-12 minutes, until pasta is al dente. Stir in basil and serve. Sprinkle with parmesan cheese if desired.