Light soup with lean turkey, vegetables, and spiralized zucchini noodles for a healthy, protein-packed meal.
# What You Need:
→ Protein
01 - Ground turkey, lean (93% or higher) - 12 oz
→ Vegetables
02 - Medium zucchini, spiralized into noodles - 2
03 - Medium carrots, peeled and sliced - 2
04 - Celery stalks, sliced - 2
05 - Small onion, diced - 1
06 - Garlic cloves, minced - 2
07 - Baby spinach - 1 cup
08 - Cherry tomatoes, halved (optional) - 1 cup
→ Broth & Seasonings
09 - Low-sodium chicken or turkey broth - 5 cups
10 - Olive oil - 1 tablespoon
11 - Dried thyme - 1 teaspoon
12 - Dried oregano - 1 teaspoon
13 - Crushed red pepper flakes (optional) - 1/2 teaspoon
14 - Salt and black pepper to taste
15 - Lemon juice - 1 tablespoon
16 - Fresh parsley, chopped, for garnish
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and 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 up with a spoon, until no longer pink, approximately 5 minutes.
04 - Pour in chicken or turkey broth and add dried thyme, oregano, crushed red pepper flakes if using, salt, and black pepper. Bring to a boil.
05 - Reduce heat to 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 are just tender but maintain a slight firmness.
07 - Stir in lemon juice. Taste and adjust seasoning with salt and black pepper as needed.
08 - Ladle soup into bowls, garnish with fresh parsley, and serve immediately while hot.
