Hearty soup with lean turkey, spiralized zucchini noodles, and fresh vegetables in savory broth. Ready in under an hour.
# What You’ll Use:
→ Protein
01 - 12 oz ground turkey, 93% lean or higher
→ Vegetables
02 - 2 medium zucchini, spiralized into noodles
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 small onion, diced
06 - 2 cloves garlic, minced
07 - 1 cup baby spinach
08 - 1 cup cherry tomatoes, halved, optional
→ Broth & Seasonings
09 - 5 cups low-sodium chicken or turkey broth
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon crushed red pepper flakes, optional
14 - Salt and black pepper to taste
15 - 1 tablespoon fresh lemon juice
16 - Fresh parsley, chopped, for garnish
# How-To:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 4 to 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add ground turkey to the pot, breaking it apart with a spoon while cooking for approximately 5 minutes until no longer pink.
04 - Pour in chicken or turkey broth, then add thyme, oregano, crushed red pepper flakes if using, salt, and black pepper. Bring mixture to a rolling boil.
05 - Reduce heat to maintain a simmer. Add cherry tomatoes if using and cook for 10 minutes until all vegetables are tender.
06 - Add spiralized zucchini noodles and baby spinach to the pot. Simmer for 3 to 4 minutes until zucchini noodles reach tender texture without becoming mushy.
07 - Stir in fresh lemon juice and taste the soup, adjusting seasonings as necessary.
08 - Ladle soup into serving bowls, garnish generously with fresh parsley, and serve immediately while hot.
