Turkey and Veggie Zucchini Noodle

In the midst of busy weeknights, there's something profoundly comforting about a steaming bowl of homemade soup. This Turkey and Veggie Zucchini Noodle Soup brings together lean protein, vibrant vegetables, and delicate zucchini noodles in a light, flavorful broth. It's the perfect balance of nourishment and satisfaction—hearty enough to fill you up without weighing you down.

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This soup was born from the desire to create something wholesome yet simple—a dish that delivers on flavor while supporting healthy eating goals. The spiralized zucchini offers a tender bite similar to pasta but with significantly fewer carbohydrates, while the ground turkey provides satisfying protein. The combination of aromatic herbs, fresh vegetables, and a squeeze of lemon creates a bright, balanced flavor profile that feels both nourishing and indulgent.

Ingredients

• Protein: 340 g (12 oz) ground turkey (lean, 93% or higher)
• Vegetables: 2 medium zucchini, spiralized into noodles, 2 medium carrots, peeled and sliced, 2 celery stalks, sliced, 1 small onion, diced, 2 cloves garlic, minced, 1 cup baby spinach, 1 cup cherry tomatoes, halved (optional)
• Broth & Seasonings: 1.25 liters (5 cups) low-sodium chicken or turkey broth, 1 tablespoon olive oil, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes (optional), salt and black pepper, to taste, juice of 1/2 lemon (about 1 tablespoon), fresh parsley, chopped, for garnish

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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Instructions

Step 1:

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 4–5 minutes until vegetables soften.

Step 2:

Stir in garlic and cook for 1 minute until fragrant.

Step 3:

Add ground turkey. Cook, breaking it up with a spoon, until no longer pink (about 5 minutes).

Step 4:

Pour in chicken or turkey broth, add thyme, oregano, crushed red pepper (if using), salt, and black pepper. Bring to a boil.

Step 5:

Reduce heat to a simmer. Add cherry tomatoes (if using) and cook for 10 minutes, until vegetables are tender.

Step 6:

Add zucchini noodles and baby spinach. Simmer for 3–4 minutes until zucchini noodles are just tender but not mushy.

Step 7:

Stir in lemon juice. Taste and adjust seasoning as needed.

Step 8:

Ladle soup into bowls, garnish with fresh parsley, and serve hot.

Zusatztipps für die Zubereitung

Timing is crucial when adding the zucchini noodles. If added too early, they'll become soft and lose their pleasant texture. Just 3-4 minutes of simmering is perfect for achieving that ideal al dente bite. For meal prep, consider keeping the zucchini noodles separate and adding them only when reheating to maintain their texture. The soup base actually develops deeper flavors after a day in the refrigerator, making this an excellent make-ahead meal option.

Varianten und Anpassungen

This versatile soup welcomes many variations. For a Mediterranean twist, add a can of drained white beans and some fresh rosemary. Prefer a spicier version? Double the red pepper flakes and add a dash of hot sauce. To make it vegetarian, simply omit the turkey and use vegetable broth instead, perhaps adding extra vegetables like bell peppers or mushrooms for substance. For those who aren't strictly low-carb, a small amount of orzo or pearl couscous makes a nice addition alongside the zucchini noodles.

Serviervorschläge

Serve this soup with a side of crusty bread for those who aren't counting carbs, or a simple green salad dressed with olive oil and lemon juice to complement the flavors. A sprinkle of grated Parmesan cheese adds a savory dimension, while a dollop of pesto creates an aromatic finishing touch. For a complete meal that still feels light, pair with avocado toast on whole grain bread or a half sandwich. Garnish with additional fresh herbs like chives or dill for a burst of color and flavor.

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Whether you're looking for a light yet satisfying weeknight dinner, a nourishing meal during recovery, or simply a delicious way to incorporate more vegetables into your diet, this Turkey and Veggie Zucchini Noodle Soup delivers on all fronts. The combination of lean protein, colorful vegetables, and aromatic herbs creates a bowl of comfort that nourishes both body and spirit—proving that healthy eating can be both simple and deeply satisfying.

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Recipe FAQs

→ Can I use pre-made zucchini noodles from the store?

Yes, store-bought zucchini noodles work perfectly. Just add them during the last 3–4 minutes of cooking to prevent them from becoming too soft.

→ How do I prevent the zucchini noodles from getting mushy?

Add zucchini noodles near the end and simmer just 3–4 minutes until tender-crisp. If making ahead, store noodles separately and add when reheating.

→ Can I substitute the ground turkey?

Absolutely. Shredded cooked chicken, ground chicken, or even plant-based crumbles work well. Adjust cooking time accordingly—pre-cooked meats need less time.

→ Is this soup freezer-friendly?

The soup base freezes beautifully for up to 3 months. For best results, freeze without zucchini noodles and add fresh ones when reheating.

→ What other vegetables can I add?

Bell peppers, mushrooms, green beans, or kale make excellent additions. Add heartier vegetables like peppers with the carrots, and delicate greens like kale near the end.

→ Can I make this in a slow cooker?

Yes. Brown the turkey first, then add all ingredients except zucchini noodles, spinach, and lemon juice. Cook on low for 4–6 hours, adding noodles and spinach during the last 10 minutes.