Turkey Veggie Zucchini Soup (Print Version)

A light, high-protein soup with turkey, vegetables, and zucchini noodles for a healthy meal.

# 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 & 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 - Juice of 1/2 lemon (about 1 tablespoon)
16 - Fresh parsley, chopped, for garnish

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 4-5 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 while breaking up with a spoon until no longer pink, approximately 5 minutes.
04 - Pour in chicken or turkey broth. 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 vegetables are tender.
06 - Add spiralized zucchini noodles and baby spinach. Simmer for 3-4 minutes until zucchini noodles reach tender texture but remain firm.
07 - Stir in lemon juice. Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle soup into bowls, garnish generously with fresh chopped parsley, and serve immediately while hot.

# Additional Tips::

01 -
  • It comes together faster than ordering takeout, and you know exactly what's going into every spoonful.
  • The protein-to-carb ratio keeps you satisfied without the afternoon energy crash.
  • You can have this on the table any night of the week without feeling like you've sacrificed flavor for speed.
02 -
  • Spiralize your zucchini last-minute and keep the heat at a gentle simmer—rushing either one will leave you with soggy noodles instead of tender ones.
  • Don't skip the lemon juice at the end; it's the ingredient that makes people say this tastes restaurant-quality when it's actually simple.
03 -
  • Keep a parmesan rind in your freezer and toss it in while the broth simmers for a depth of flavor that makes people ask what your secret is—remove it before serving.
  • If you want extra richness without cream, swirl in a teaspoon of good olive oil right before ladling into bowls, which adds silkiness and makes the broth cling beautifully to the noodles.
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