Crockpot Ground Turkey and Veggie Soup

1. 1

   Warm olive oil in a large skillet over medium heat. Add turkey, salt, and black pepper, and cook until the turkey is browned, breaking it into rough 1/2-inch pieces with a wooden spoon, 5 to 7 minutes.

2. 2

   Stir in the garlic and cook until fragrant, about 1 minute. Transfer the cooked turkey to a 5-quart slow cooker and set the cooker to low.

3. 3

   In the same skillet, add the celery, carrots, and onion. Cook, stirring, until the onions are translucent, 3 to 5 minutes; transfer the onion mixture to the slow cooker. Pour the chicken broth and the diced tomatoes with their juices into the slow cooker. Stir in the Italian seasoning, cover the slow cooker, and cook on Low for 8 hours or on High for 4 hours.

4. 4

   Halfway through the cooking time, stir in the zucchini slices, replace the lid, and continue cooking.

5. 5

   For serving, stir in the lemon juice. Season with salt and ground black pepper. Tear the spinach leaves and place about 1/4 cup in the bottom of each soup bowl. Ladle the hot soup over the spinach, stir, and serve. Garnish with shredded Parmesan cheese.

• Calories 81.69 kcal Low Source
• Protein 4.0 g Low Source
• Carbs 9.29 g Moderate
• Total Fat 3.62 g Low Source
• Saturated Fat 1.11 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 3.78 mg Low Source
• Sodium 512.81 mg High
• Fiber 2.43 g Low Source
• Sugar 4.08 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 117.2 mg Low Source
• Iron 0.81 mg Low Source
• Potassium 355.51 mg Low Source
• Vitamin A 14.61 mcg_rae Low Source
• Vitamin C 6.05 mg Low Source
• Vitamin D 0.03 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅