Sauté the aromatics

Heat olive oil in a large soup pot over medium heat. Add the diced onion and celery and cook for about 4 minutes until softened and fragrant.

Add the ground turkey and cook until browned, breaking it apart as it cooks (about 5–6 minutes).

Stir in the garlic and tomato paste and cook for 1 minute to deepen the flavor.

Add carrots, zucchini, and diced potato. Cook for 1–2 minutes.

Pour in the beef bone broth and add salt, pepper, paprika, and Italian seasoning.

Simmer

Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until the vegetables are tender.

Taste the soup and add additional salt and pepper as needed. I ended up adding a little more at the end to really bring out the flavor.

Stir in lemon juice if using and garnish with parsley before serving.