A hearty and flavorful turkey and vegetable soup with a creamy finish.
Ingredients
Main Ingredients
- 1tbspolive oil
- 1lbground turkey
- 1piecesmall onion, diced
- 1/2cupcelery, diced
- 4clovegarlic, minced
- 1piecezucchini, diced and salted
- 1 1/2cupchicken bone broth
- 24ozmarinara sauce
- 1tspItalian seasoning
- 1tsponion powder
- 1tspgarlic powder
- 1tspcrushed red pepper flakes
- 2tbspsoy sauce
- 1piecebay leaf
- 1cupricotta cheese
- 1/2cupgrated Parmesan cheese
- 1cupkale, chopped
How to make Creamy Zuchini and Turkey Soup
Cook the Protein
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.
Sauté Aromatics
Add the diced onion, celery, and minced garlic to the pot. Cook for 2-3 minutes until fragrant and softened.
Simmer the Soup
Stir in the broth, marinara sauce, and bay leaf. Bring to a boil then reduce to simmer.
Add Zucchini
Stir in the diced zucchini. Let it cook until the zucchini is tender but not mushy.
Finish
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.
Tips & Tricks
Salting and squeezing the zucchini beforehand helps remove excess water.
Rinse the marinara sauce jar with a little water to get all the sauce out.
Noodles will be an excellent addition if you don't mind the carbs, which would help any picky eaters enjoy this recipe. I would cook ditalini (or any other type of noodle you have on hand) noodles on the side and add them as needed. That way, if you have leftovers, the noodles will not get mushy.
Abigail Zysk
(@poultryraptor)
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