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.

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.

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.

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.

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.