Turkey and Veggie Zucchini Noodle Soup (Printable)

Light and nourishing soup with lean turkey, colorful vegetables, and spiralized zucchini noodles for a healthy, satisfying meal.

# What You'll Need:

→ Protein

01 - Ground turkey, lean (93% or higher), 12 oz

→ Vegetables

02 - Medium zucchini, spiralized into noodles, 2 count
03 - Medium carrots, peeled and sliced, 2 count
04 - Celery stalks, sliced, 2 count
05 - Small onion, diced, 1 count
06 - Garlic cloves, minced, 2 count
07 - Baby spinach, 1 cup
08 - Cherry tomatoes, halved, 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, 1/2 teaspoon
14 - Salt and black pepper, to taste
15 - Lemon juice, 1 tablespoon
16 - Fresh parsley, chopped, for garnish

# Method:

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 apart with a wooden spoon, until no longer pink, approximately 5 minutes.
04 - Pour in chicken or turkey broth and season with dried thyme, dried oregano, crushed red pepper flakes, salt, and black pepper. Bring to a boil.
05 - Reduce heat to a simmer. Add cherry tomatoes and cook for 10 minutes until 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 retain their texture.
07 - Stir in lemon juice and taste the soup. Adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls and garnish generously with fresh chopped parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner actually happens without stress.
  • You get real protein and vegetables without feeling like you're eating rabbit food, and that lemon finish makes your taste buds genuinely happy.
02 -
  • If you add zucchini noodles too early, they dissolve into the broth instead of staying springy—the last 3 or 4 minutes is the sweet spot every time.
  • Lemon juice makes or breaks this dish, so don't skip it thinking you'll squeeze some in later at the table, because the warmth of the soup really needs that acid baked in.
03 -
  • If your zucchini is really watery, pat the noodles dry with a paper towel after spiralizing—this prevents them from releasing too much liquid into the broth.
  • Use fresh herbs like dill or basil in the bowl instead of just parsley if you want to switch up the flavor profile without changing anything else.
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