Cook pasta al dente, as directed on package; set aside. Place juice, tomatoes, broth, water and spices into a large pot. Bring to a boil; simmer while preparing veggies.
Finely chop onion, thinly slice carrot and shred cabbage. Saute vegetables in a large skillet, over medium heat; cook for 4-5 minutes, covered. Add to soup base and continue to simmer.
In a medium skillet (or the same on used for the veggies), cook turkey until no longer pink; stirring occasionally to crumble meat.
Add fully cooked meat, beans and pasta to soup; bring back to a boil, then simmer for 20 minutes.
serve with apricots.