Lean turkey, spiralized zucchini, and vibrant vegetables come together in a light, wholesome soup.
# What You'll Need:
→ Protein
01 - 12 oz ground turkey, lean 93% 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 and 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
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté 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. Cook, breaking it apart with a spoon, until fully cooked and no longer pink, approximately 5 minutes.
04 - Pour in chicken or turkey broth. Add dried thyme, dried oregano, crushed red pepper flakes if desired, salt, and black pepper. Bring mixture to a boil.
05 - Reduce heat to a gentle simmer. Add halved cherry tomatoes if using. Simmer 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 desired tenderness without becoming mushy.
07 - Stir in fresh lemon juice. Taste and adjust salt, pepper, and seasonings as needed.
08 - Ladle soup into bowls, garnish generously with fresh chopped parsley, and serve immediately while hot.
