Before starting, preheat the oven to 450˚F. 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-thick half-moons. Add turkey, breadcrumbs, half the garlic salt, 1 tbsp Parmesan (dbl for 4 ppl) and half the chopped thyme 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 5-6 sprigs of thyme. 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 2 spoons, gently drop turkey mixture into soup, 1 tbsp at a time. (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. Lower heat to medium. Cover and cook, stirring occasionally, until veggies are tender and meatballs are cooked through, 8-10 min.**

While soup cooks, halve ciabatta. Arrange on a parchment-lined baking sheet, cut-side up. Drizzle with 1/2 tbsp oil (dbl for 4 ppl), then sprinkle 2 tbsp Parmesan (dbl for 4 ppl) over top. Season with salt and pepper. Bake in the middle of the oven until cheese melts, 3-4 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 stems. Divide soup between bowls. Sprinkle remaining chopped thyme and remaining Parmesan over top. Serve Parmesan toast soldiers alongside for dipping.