Ingredients

• 2 tablespoons olive oil
• 1.5 pounds lean ground turkey
• 1 teaspoon salt
• 0.5 teaspoons freshly ground black pepper
• 2 tablespoons minced fresh garlic
• 2 cups diced celery
• 2 cups sliced carrots
• 1 large onion , diced
• 1 quart chicken or vegetable stock
• 2 , 14.5 ounce
• 1 tablespoon Italian seasoning
• 3 cups sliced zucchini
• 1 lemon , juiced lemon, juiced
• 3 cups baby spinach leaves
• 0.5 cups shredded Parmesan cheese , Optional

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Halfway through the cooking time, stir in zucchini slices, replace the lid, and resume cooking.
5. 5 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.

Nutrition per serving