½ box pasta, I used Ditalini or a short macaroni type pasta

2 C shredded turkey or chicken

4 C chicken broth

1 Tbsp olive oil

½ onion, chopped

1 green pepper, diced

1 whole jalapeno, seeded and diced

2 stalks celery, diced

2 15 oz. cans petite cut tomatoes

1 can water

1 C heavy cream

1 tsp dry oregano

1 tsp dry basil

salt and pepper to taste

Cook pasta according to directions. Be sure and cook it al dente. Drain and rinse with cold water.

In a frying pan add olive oil, onion, celery, green pepper, jalapeno and saute until tender.

In a large soup pot combine chicken broth, water, shredded turkey or chicken, tomatoes with their juice and sauteed vegetables.

Add in herbs. Salt and pepper to taste

Bring to a boil and simmer for 20 minutes.

Add in pasta and cream.