Stovetop Turkey Zoodle Soup with Garlic and Ginger

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A light and nourishing soup featuring ground turkey, spiralized zucchini noodles, and bold notes of garlic and ginger for a wholesome low-carb meal. This American-inspired Whole30 recipe (low carb), ready in about 45 minutes, pairs ground turkey, zucchini, spiralized into noodles, carrots, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground turkey
• 3 medium zucchini, spiralized into noodles
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil
• 6 cups chicken broth, low sodium
• 2 tbsp coconut aminos
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger, sautéing for 3 minutes until fragrant and the onions soften.
2. Step 2: Add 1 lb ground turkey, breaking it up with a spoon, and cook for 6-7 minutes until browned and cooked through.
3. Step 3: Stir in 2 diced carrots and 2 diced celery stalks, cooking for 4 minutes until vegetables begin to soften.
4. Step 4: Pour in 6 cups low sodium chicken broth, 2 tbsp coconut aminos, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a gentle boil, then reduce heat to simmer for 10 minutes.
5. Step 5: Add 3 spiralized medium zucchinis (zoodles) to the pot, stirring gently, and cook for 2-3 minutes until zoodles are tender but still firm.
6. Step 6: Remove from heat, garnish with 2 tbsp chopped fresh parsley, and serve immediately.