A hearty and flavorful turkey and vegetable soup with a creamy finish.
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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.
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.
How can I make creamy zucchini and turkey soup dairy-free?
To make this creamy zucchini and turkey soup dairy-free, you can substitute the ricotta and Parmesan cheese with a plant-based alternative, such as cashew cream or nutritional yeast for a cheesy flavor. Additionally, you can use coconut milk or almond milk to achieve a creamy texture without dairy.
What are some good side dishes to serve with creamy zucchini and turkey soup?
Creamy zucchini and turkey soup pairs well with crusty bread, a fresh garden salad, or garlic bread. You can also serve it with a side of roasted vegetables for a complete meal.
How should I store leftover creamy zucchini and turkey soup?
To store leftover creamy zucchini and turkey soup, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. Just make sure to leave some space in the container for expansion when freezing.
Can I substitute ground turkey with another protein in this soup recipe?
Yes, you can easily substitute ground turkey with other proteins such as ground chicken, lean beef, or even plant-based ground meat for a vegetarian option. Just adjust the cooking time as needed based on the protein you choose.
What is the best way to cook zucchini in soup without making it mushy?
To cook zucchini in soup without making it mushy, add it to the pot during the last 10-15 minutes of cooking. This allows the zucchini to become tender while still maintaining some texture. Avoid overcooking by keeping an eye on it as it simmers.
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