Chop the onion and slice the carrot and celery. Mince the garlic. Do NOT drain the tomatoes. Halve the zucchini lengthwise and cut into 1/4-inch slices.

In a large two-handled pot, heat oil over medium-high heat. Add the onion, carrot, and celery. Cook and stir until tneder. Add garlic and cook 1 minute. Add broth, vegetables, macaroni, and seasonings. Bring to a boil.

Reduce heat and simmer, uncovered, until the macaroni is al dente. Stir in turkey and zucchini. Cook until zucchini is crisp-tender. During this time, grate the cheese. Discard bay leaf.

Serve sprinkled with cheese.