Ingredients
1 pound of ground turkey ( your choice of meat)
1 medium onion, chopped (about 1/2 cup)
1 clove garlic, crushed
3-4 32 oz. boxes of broths
1/2 cup uncooked elbow macaroni or broken spaghetti (I usually splash a little more macaroni in the pot)
1 tsp. of basil or Italian seasoning
1 can (28 oz) petite diced tomatoes, undrained
1 can (15 oz) kidney beans, undrained
1 can (15 oz) whole kernel corn, undrained
Freshly Grated Parmesan Cheese
Instructions
Cook ground meat, onion and garlic in a large pot, stirring occasionally, until meat is brown: drain. Stir in remaining ingredients except the grated cheese.
Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until macaroni is tender. Serve with grated cheese.
Tip: The cooked macaroni will continue to adsorb the liquid. Add more broth as needed. It’s that simple.
Tip: If you don’t have boxed broth you can make your own by adding bouillon cubes or soup base to water. Read the back of the label of each jar to see amounts of water to seasoning.
Tip: If you have parmesan rind( that hard crust on rim of your parmesan block or wedge), cut it off from the rest of the cheese and add it to the soup. Parmesan rind adds that special extra something to your soups.
Tip: Want to make this vegetarian? Omit the ground meat and add more beans. Omit the beef and chicken broths and only use vegetable broth.
Enjoy!