Spicy Potato Soup

This is one of the soups from my childhood.  Thomas says it's his favorite soup that I've made.  However, I don't really have a recipe to write down.  It's all an approximation but maybe next time I make it, I'll note more specific measurements.

4 medium (red) potatoes
6- 8 oz. tomato sauce (so not the entire can)
1/2 - 3/4 lb. lean ground turkey
1 zucchini (or green beans; peas)
chili powder
garlic powder
onion powder {alternatives: saute onion to your taste, or dried onion}
black pepper
salt

Wash and dice potatoes, peeling is optional.  In a medium saucepan, cook for 20-30 minutes until potatoes are tender.  Meanwhile, {saute onion}, brown ground turkey, sprinkle chili powder, garlic- and onion powders, and pepper.  Wash and slice zucchini into fourths, add into turkey mixture.  Drain potatoes (when done.)  Combine the potatoes and meat into the medium saucepan.  Add tomato sauce (until it barely covers food), pour in a little water (about 1/2 cup) to thin out the sauce.  Sprinkle in more chili powder, pepper, salt, garlic- and onion powder.  Stir over medium-high heat until the soup comes together, slightly bubbly and thickened.  My mom's original recipe suggested to top with Tabasco.