Before starting, preheat the broiler to high. Wash and dry all produce. Strip 1/2 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. Thinly slice mushrooms. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Add turkey, breadcrumbs, half the chopped thyme, half the garlic salt and half the Parmesan to a medium bowl. Season with pepper, then combine.

Heat a large pot over medium heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add mirepoix and 3-4 thyme sprigs (dbl for 4 ppl). Season with pepper and remaining garlic salt. Cook, stirring occasionally, until slightly softened, 3-4 min. Add mushrooms, 2 1/2 cups water (dbl for 4 ppl) and broth concentrates. Bring to a simmer over medium-high.

Once soup is simmering, using two spoons, gently drop 1 tbsp turkey mixture at a time into soup. (NOTE: You should have 10 meatballs for 2 ppl, 20 for 4 ppl). Bring back to a simmer. Once simmering, add zucchini. Season with salt and pepper. Reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender and meatballs are cooked through, 8-10 min.**

When soup is almost done, halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Drizzle with 1/2 tbsp oil (dbl for 4 ppl), then sprinkle remaining Parmesan over top. Season with salt and pepper. Broil in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on them so they don't burn!)

Cut ciabatta into 1-inch-thick strips.

Season soup with salt and pepper, to taste. Carefully remove thyme sprigs. Divide soup between bowls. Sprinkle with remaining chopped thyme. Serve Parmesan toast soldiers alongside for dipping.