Heat a soup pot over a medium flame for 1-2 minutes. Add the olive oil, turkey and onion. Cook for 3-5 minutes, then add the salt, pepper, garlic powder, and oregano. Cook until the turkey is completely browned, about 3-5 minutes more. Drain any excessive grease over the sink.

Add the tomato sauce, diced tomatoes (the whole can), and chicken broth and stir well. Increase the heat and bring to a boil. Add the broken lasagna noodles and stir. Cook for 7 minutes until the pasta is softened, reduce the heat to a gentle boil, and add the zucchini. Cook for another 3-5 min until the noodles are fully cooked and the zucchini is tender. If the soup tastes too sharply acidic (depending on your tomatoes), add the granulated sugar one teaspoon at a time.

Stir in the heavy cream and mozzarella. Simmer 2-3 minutes until the cheese is fully incorporated. Divide the soup into meal prep containers and let them cool for 15-20 minutes before storing in the fridge or freezer!