Low Carb Creamy Turkey And Mushroom Soup Made From Scratch

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A bowl of mushroom soup

Move over ground beef, here comes ground turkey! We use lean ground turkey in our Creamy Turkey and Mushroom Soup recipe made from scratch.

Lean ground turkey has almost no fat which is good to know if you are trying to manage your diet better.

Ingredients for Creamy Turkey and Mushroom Soup

  • Extra virgin olive oil
  • Red onion
  • Large celery stalk
  • White mushrooms
  • Ground turkey (lean)
  • Italian seasoning
  • Crushed red pepper flakes
  • Garlic powder
  • Onion powder
  • Sea Salt
  • Black Pepper
  • Chicken broth, low fat
  • Heavy cream
  • 12 oz. bag of frozen Riced Cauliflower
  • Italian blend cheese
  • Fresh parsley

More Homemade Soup Recipes To Try This Winter

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This Homemade Vegetable Soup recipe has been filling my family for so many, many years. It’s a favorite and I always make enough for two days of meals. Can be made on stovetop or in Crockpot.

A Southern favorite any time of the year, sometimes we call it Cabbage Soup and sometimes we call it Cornbread and Cabbage for supper. This is a low carb meal for cabbage lovers like us if you skip the cornbread. Great way to use leftover ham for seasoning.

Throw this dump soup together in no time and simmer in the Crockpot for an easy weeknight meal that sticks to the ribs. This is my all time favorite Crockpot Taco Soup recipe.

You probably have most of the ingredients on hand to make this White Beans and Ham Soup recipe. We use dried Navy Beans making this a budget friendly meal. Instant Pot and Stovetop directions included.

Another Southern soup staple is Homemade Black Eye Peas and Rice. We like for it to be soupy so we can add cornbread for a stick-to-the-ribs meal. Another budget friendly and yummy weeknight dinner.

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How To Make Chicken Broth

Our soup base for this Turkey Mushroom soup is Chicken broth. You can make your own Chicken Broth for soups, stews and any recipe you use broth in.

Here is complete directions with pictures to either Freeze or Can your own Chicken Broth at home.

I grew up learning how to ‘make-do’ at home because both of my parents were born during WWII and their parents were survivors of the Great Depression. So my parents passed down how to stretch a buck, cook from scratch and make your own things to my brothers and I.

Another smart way to stretch your grocery budget is to grow your own food. Here is How To Grow 15 Culinary Herbs yourself.

Turkey Mushroom Soup served in a red bowl with parsley on top
Creamy Turkey Mushroom Soup

Optional Ingredients for Turkey Mushroom Soup

You can always tweak a recipe to make it your own to suit your family’s needs. Don’t be afraid to try.

Mushrooms can be omitted or use Portobella instead of white.

Onions can be omitted or use white or Vidalia instead of red.

You could use Half-n-half instead of heavy cream. I have never tried it so I’m not sure the difference that would make. If you do, please come back and let me know.

Turkey Mushroom Soup

A bowl of mushroom soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 2 Tbsp. extra virgin olive oil
  • ½ Cup red onion, diced small
  • 1 large celery stalk, diced small
  • 1. Cup mushrooms, chopped (White or Portabella)
  • 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 low fat chicken broth
  • ½ Cup heavy cream
  • 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 Dutch oven 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 pot. Stir to combine and simmer for another 1-2 minutes.

Add frozen cauliflower rice and 1½ cups of the shredded cheese 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.


Nutrition Information



Serving Size


Amount Per Serving Calories 506Total Fat 38gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 18gCholesterol 145mgSodium 1317mgCarbohydrates 10gFiber 3gSugar 5gProtein 32g

Nutrition information is estimated and may not be exact based on uncontrolled variables in home kitchens used by each individual cook.

Did you make this recipe?

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This Turkey Mushroom Soup provides a delicious warm and hearty meal made from scratch. It’s a recipe you can tweak to suit your families tastes. The bonus is that it is low carb.

Turkey Mushroom Soup served in a red bowl with parsley on top
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