This ground turkey soup with tomatoes, zucchini, and carrots is flavored with lemon and garlic. Pour soup over spinach in serving bowls, to keep spinach a bright green color. Delicious topped with shredded Parmesan.
Ingredients
- olive oil: 2 Tbsp
- 1/2 pounds lean ground turkey: 1 piece
- salt: 1 tsp
- black pepper: 0.5 tsp (freshly ground)
- fresh garlic: 2 Tbsp (minced)
- celery: 2 cups (diced)
- carrots: 2 cups (sliced)
- onion: 1 piece (diced)
- quart chicken or vegetable stock: 1 piece
- tomatoes: 2 cans (14.5 ounce cans, diced)
- italian seasoning: 1 Tbsp
- zucchini: 3 cups (sliced)
- lemon: 1 piece (juiced)
- baby spinach leaves: 3 cups
- Parmesan cheese: 0.5 cup (shredded, optional)
Metric Conversion
Stages of cooking
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Heat olive oil in a large skillet over medium heat. Add turkey, salt, and black pepper, and cook until turkey is browned, breaking up the turkey into rough 1/2-inch chunks with a wooden spoon, 5 to 7 minutes.
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Stir in garlic and cook until garlic is fragrant, about 1 minute. Place cooked turkey into a 5-quart slow cooker, and set the cooker to low.
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To the same skillet, add celery, carrots, and onion. Cook, stirring, until onions are translucent, 3 to 5 minutes; add onion mixture to the slow cooker. Pour chicken broth and diced tomatoes, with juices, into the slow cooker. Stir in Italian seasoning, cover the slow cooker, and cook on Low for 8 hours, or High for 4 hours.
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Halfway through the cooking time, stir in zucchini slices, replace the lid, and resume cooking.
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To serve, stir in lemon juice. Season with salt and ground black pepper. Tear up spinach leaves and put about 1/4 cup in the bottom of each soup bowl. Pour hot soup over spinach, stir, and serve. Garnish with shredded Parmesan cheese.
