Creamy Zuchini and Turkey Soup

Heat olive oil in a large pot over medium heat. Add the ground turkey, soy sauce, Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and pepper. Cook until browned, breaking it into crumbles.

Add the diced onion, celery, and minced garlic to the pot. Cook for 2-3 minutes until fragrant and softened.

Stir in the broth, marinara sauce, and bay leaf. Bring to a boil then reduce to simmer.

Stir in the diced zucchini. Let it cook until the zucchini is tender but not mushy.

Reduce the heat to low. Stir in the ricotta cheese, kale, and Parmesan until melted and creamy. Adjust seasoning if needed. Remove the bay leaf before serving.