Creamy Turkey Mushroom Soup

The Creamy Turkey Mushroom Soup is deeply comforting on a chilly day. It warms you from the inside out and feels like a hug in a bowl. Rich, hearty, and packed with flavors, it promises to become a favorite in your recipe repertoire.

Red bowl of creamy turkey mushroom soup on cutting board with greens.Pin
Creamy Turkey Mushroom Soup. Photo credit: My Full Belly.

The Allure of Creamy Turkey Mushroom Soup

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This soup stands out for its creamy texture and savory taste. Ground turkey, mushrooms and riced cauliflower come together in a delectable blend of flavors that’s satisfying and filling. The Italian seasoning adds a touch of warmth and earthiness to the soup, while the red pepper flakes provide a hint of heat.

Ingredients

To make this soup, you’ll need extra virgin olive oil, red onion, celery, white mushrooms, ground turkey, Italian seasoning, crushed red pepper flakes, garlic powder, onion powder, sea salt and black pepper, chicken broth, heavy cream, frozen riced cauliflower, Italian blend cheese and fresh parsley. If you happen to be making this soup after Thanksgiving, you could use some of your turkey from Thanksgiving leftovers.

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup red onion diced small
  • 1 large stalks celery diced small
  • 1 cup white mushrooms chopped
  • 1 pound ground turkey 85% lean
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • sea salt and black pepper to taste
  • 6 cups chicken broth preferably organic
  • 1/2 cup heavy cream tempered
  • 12 ounces bag frozen riced cauliflower
  • 2 cups Italian blend cheese shredded, divided
  • 3 tablespoons fresh parsley chopped

The Process

Start by heating the olive oil in a large skillet. Sauté the onion and celery until they’re soft. Then add the mushrooms, ground turkey, Italian seasoning, red pepper flakes, garlic powder, and onion powder. Cook until the turkey is no longer pink and the mushrooms have released their juices.

Next, reduce the heat and add chicken stock. Simmer for a few minutes, then temper the heavy cream with a spoonful of the hot liquid from the skillet before adding it to the soup. This prevents the cream from curdling when it hits the hot soup.

Add the frozen cauliflower rice and most of the shredded cheese to the skillet and stir until the cauliflower is heated through and the cheese is fully melted. Adjust the seasonings to your liking, then ladle the soup into bowls, topping each with a sprinkle of the remaining cheese and a garnish of fresh parsley.

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Notes

If you want to avoid making the soup from scratch, start with our homemade cream of mushroom soup recipe. It makes a great base for this soup or any creamy soup you hope to make.

The Verdict

The Creamy Turkey Mushroom Soup is a great addition to your soup recipes. Also, if you’re trying to follow a low-carb way of eating, this soup ticks all the boxes. You might just find it becomes a new favorite in your cold-weather meal rotation. Enjoy!

 

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Creamy Turkey Mushroom Soup

This Creamy Turkey Mushroom Soup is a delightful combination of savory flavors. It's the perfect comfort food that fits right into your keto diet plan.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 355kcal
Author: Leah Ingram

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup red onion diced small
  • 1 large stalks celery diced small
  • 1 cup white mushrooms chopped
  • 1 pound ground turkey 85% lean
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • sea salt and black pepper to taste
  • 6 cups chicken broth preferably organic
  • 1/2 cup heavy cream tempered* (see note)
  • 12 ounces bag frozen riced cauliflower
  • 2 cups Italian blend cheese shredded, divided
  • 3 tablespoons fresh parsley chopped

Instructions

  • Heat olive oil in a large skillet over medium-high heat. Add the onion and celery and sauté, stirring frequently, until the veggies are soft, approximately 4-5 minutes.
  • Add the mushrooms, ground turkey, Italian seasoning, red pepper flakes, garlic powder, and onion powder to the skillet. Season with salt and black pepper, to taste. Cook, stirring frequently, until the turkey is no longer pink and the mushrooms start to release their juices, approximately 5-7 minutes.
  • Reduce heat to medium and add chicken stock. Simmer for 2-3 minutes or until heated through. Add a spoonful of the hot liquid to the heavy cream to temper it before adding it to the skillet, as well. Stir to combine and simmer for another 1-2 minutes.
  • Add frozen cauliflower rice and 1½ cups of the shredded cheese to skillet and stir to combine. Cook for 1-2 minutes, or until cauliflower is heated through and cheese is completely melted. Taste and adjust seasonings, as desired.
  • Remove from heat and transfer to individual soup bowls. To serve, top each bowl with remaining cheese and fresh parsley, if desired. Enjoy!

Notes

*To prevent curdling, add a small of hot liquid from skillet to heavy cream before adding it to the soup.

Nutrition

Calories: 355kcal | Carbohydrates: 9g | Protein: 31g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 1010mg | Potassium: 555mg | Fiber: 2g | Sugar: 4g | Vitamin A: 550IU | Vitamin C: 32mg | Calcium: 133mg | Iron: 2mg

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