Turkey Soup with Zucchini Noodles

By sandycon

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound extra lean ground turkey
• 1 medium yellow onion, diced
• 1 clove garlic, minced
• 1/4 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 (14.5 ounce) can diced tomatoes with juice
• 3 heaping loosely packed cups baby spinach
• 4 cups low-sodium chicken broth
• 2 medium-sized zucchini, spiralized or julienned
• salt to taste

Preparation

Step 1

Heat the oil in a large pot over medium-high heat. Brown the turkey with the onions, garlic, salt, and pepper until the turkey is cooked through and then onions are translucent (about 7 minutes).

Add the oregano and tomatoes (with liquid). Stir to combine.

Reduce heat to medium-low, add spinach and cover for about 2 minutes or until spinach is wilted. Stir to combine.

Add broth, stir, and increase heat to medium high. Once simmering, add zucchini and continue to cook until heated through and zucchini starts to soften - about 3-5 minutes.