This Ground Turkey Mushroom Soup is a creamy and delicious 30-minute recipe that is full of turkey, mushrooms, cauliflower, and cheese! But you don’t have to wait for holiday turkey leftovers to make this soup as it uses ground turkey which is available throughout the year. Using riced cauliflower instead of rice means it’s also lower in carbs too!
I’ve got more Easy Soup Recipes for you to enjoy – right click and open these other recipes in a new tab so that you can read them after this one!
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Ground Turkey Mushroom Soup
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
Soup season is here! Even though we can enjoy soup the whole year round, autumn, and especially winter is the best time to enjoy a warming bowl of delicious soup.
There is nothing more comforting than a bowl of soup, perhaps with a chunk of crusty bread and butter to dunk into the steaming hot liquid. It somehow feeds the soul!
This turkey mushroom soup recipe is creamy and packed with flavor from a variety of herbs and spices. Ground turkey is used, but you could also use leftover roast turkey cut into small bite-size pieces instead.
A variety of vegetables – onions, celery, and mushrooms really pack the soup out, which makes it not only tasty to eat, but very filling too.
The best thing of all is that it is a really quick soup to make – just 30 minutes! Serve it as a main dish for family meals during the week, it’s sure to be a hit!
Ingredients & Equipment Used In This Recipe
You may already have some of the ingredients for this recipe – the full list with measurements is found in the recipe card at the end of this post.
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon if available online.
- Extra Virgin Olive Oil
- Fresh Produce – Red Onion, Celery, Mushrooms, Parsley
- Ground Turkey – or you could use leftover turkey cut up into small chunks
- Italian Seasoning – this recipe uses store-bought Italian Seasoning, but it is so easy to make your own herb mixes, especially if you already have a bunch of herbs and spices in your pantry already. Just mix equal measures of dried basil, oregano, rosemary, parsley, and thyme. You can also add a pinch of garlic granules or powder as well as red chili flakes if you like.
- Red Pepper Flakes
- Garlic Powder
- Onion Powder
- Chicken Broth
- Heavy Cream – also known as Double Cream
- Riced Cauliflower – fresh or frozen
- Italian Blend Cheese – a mix of mozzarella, parmesan, provolone, or make your own blend of shredded Italian cheeses.
This recipe uses American cups. They’re a handy piece of kitchen equipment, along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures. I always try to give both American and Metric measurements in my recipes.
More Recipes Using Turkey
One of the hero ingredients in this recipe is turkey, so here are some more recipes using the same:
- Leftover Turkey, Chestnut & Cranberry Pie
- Herby Turkey Meatballs & Spaghetti
- Turkey & Mushroom Breakfast Casserole
More Soup Recipes
Looking for more soups to make? Check these recipes out next:
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!
How Do I Make Ground Turkey Mushroom Soup?
Just check out the recipe card below with full ingredients, and instructions. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 2 Tbsp extra virgin olive oil
- ½ cup red onion, diced small
- 1 large stalk celery, diced small
- 1 cup white mushrooms, chopped
- 1 lb ground turkey (85% lean)
- 1 Tbsp Italian seasoning
- ½ tsp crushed red pepper flakes
- ½ tsp garlic powder
- ½ tsp onion powder
- Sea salt and black pepper, to taste
- 6 cups chicken broth, preferably organic
- ½ cup heavy cream (double cream), tempered*
- 1 (12-oz) bag frozen riced cauliflower
- 2 cups Italian blend cheese, shredded, divided
- 3 Tbsp fresh parsley, finely chopped
- Heat olive oil in a large pot 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 pot. 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!
*To prevent curdling, add a small amount of hot liquid from skillet to heavy cream before adding it to the soup.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 496Total Fat: 38gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 145mgSodium: 1305mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 31g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.