Turkey Veggie Zucchini Noodle Soup (Print)

Light and nourishing soup with lean turkey, spiralized zucchini noodles, and colorful vegetables. Ready in 40 minutes.

# Ingredients:

→ 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 - 1/2 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 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 wooden spoon, until no longer pink, approximately 5 minutes.
04 - Pour in chicken or turkey broth. Add dried thyme, dried oregano, crushed red pepper flakes if using, salt, and black pepper. Bring the mixture 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 their structure.
07 - Stir in lemon juice. Taste the soup and adjust seasoning with additional salt, pepper, or lemon juice as needed.
08 - Ladle soup into bowls, garnish with fresh chopped parsley, and serve immediately while hot.

# Expert Tips:

01 -
  • It's ready in under 45 minutes, and most of that time is just letting the broth simmer while you do something else.
  • The zucchini noodles stay tender without turning into mush if you time it right, which is the whole game here.
  • You can practically feel the protein and nutrients doing good things, yet it tastes like comfort food, not a diet meal.
02 -
  • Zucchini noodles release water as they sit, so eat this soup within 30 minutes of finishing it if you want the best texture; if you have leftovers, store the zucchini noodles separately and add them fresh when reheating.
  • Taste the broth before you pour it in—some store-bought broths are aggressively salty, and you want to control the seasoning yourself rather than fighting an over-salted pot.
03 -
  • Invest in a real spiralizer—the ones that hold the zucchini steady make the job faster and safer, and your noodles come out even and beautiful.
  • Always add acidic ingredients like lemon juice at the very end so their brightness doesn't fade into the simmering heat; taste your soup plain first, then brighten it to your preference.
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