2 cups No Yolks® Broad Noodles
1 Tbsp olive oil
1 each red bell pepper, chopped
2 each garlic cloves, minced
1 each red onion, chopped
1 medium zucchini, diced
1 medium yellow squash, diced
2 cups sliced mushrooms
1 tsp dried oregano leaves, crushed
1/4 tsp dried thyme leaves, crushed
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 can (14 1/2 oz.) crushed tomatoes
2 Tbsps tomato paste
2 cups cooked turkey, diced
4 cups chicken broth, divided
1 Tbsp fresh basil leaves, minced
6 Tbsps shredded Gruyere or Asiago cheese

Cooking Directions:

1.  Prepare noodles according to package directions.

2.  Heat oil in Dutch oven. Add bell pepper. Cook over medium heat for 2 minutes. Add garlic, onion, zucchini, squash and mushrooms. Cook over medium heat for 10 minutes, stirring occasionally, or until vegetables are tender, not mushy.

3.  Stir in oregano, thyme, salt, pepper, crushed tomatoes, tomato paste and turkey.

4.  Add broth and bring to a simmer. Simmer for 10 minutes to blend flavors. Stir in cooked noodles and basil. Heat through.

5.  Spoon 1 tablespoon cheese over each serving.