Creamy Turkey Mushroom Soup

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On chilly evenings, nothing beats a bowl of creamy, hearty soup. This turkey mushroom soup combines lean protein, earthy mushrooms, and a silky cream base for the ultimate comfort food experience. Best of all? It’s ready in just 30 minutes.

Like our popular cream of mushroom soup, this recipe proves that comfort food can be both nutritious and delicious. The addition of cauliflower rice and plenty of vegetables makes it a complete meal in a bowl.

Why You’ll Love This Recipe

• Perfect for busy weeknights – ready in just 30 minutes
• One-pot meal means minimal cleanup
• Naturally low-carb thanks to cauliflower rice instead of pasta or potatoes
• Rich and creamy without being heavy
• Great way to use leftover ground turkey
• Easy to customize with different vegetables or seasonings

Ingredients

• Ground Turkey: The 85% lean variety offers the perfect balance of flavor and nutrition. The fat content helps keep the meat moist while providing rich flavor to the soup base.
• Mushrooms: White mushrooms bring an earthy, meaty flavor and tender texture. They’re rich in umami and add depth to the broth.
• Cauliflower Rice: This low-carb alternative adds body and absorbs the flavors of the soup beautifully. It’s also packed with vitamins and fiber.
• Italian Blend Cheese: A mix of cheeses including mozzarella, provolone, and Parmesan adds complexity and rich, savory notes.
• Heavy Cream: Creates the luxurious, silky texture that makes this soup so satisfying.
• Fresh Parsley: Adds a pop of color and fresh flavor that brightens the whole dish.
• Aromatics: The combination of onion, celery, and garlic creates a flavorful foundation.
• Seasonings: Italian seasoning, red pepper flakes, garlic powder, and onion powder create layers of flavor.

Substitutions and Additions

• Ground Chicken: Makes an excellent substitute for turkey with a similar flavor profile.
• Fresh Riced Cauliflower: Can replace frozen – simply increase cooking time by 2-3 minutes.
• Single Cheese Options: Mozzarella, Parmesan, or provolone work well individually if you don’t have the blend.
• Additional Vegetables: Try adding carrots, bell peppers, or spinach.
• Herbs: Fresh thyme or rosemary can complement or replace the Italian seasoning.

Instructions

1. Sauté onion and celery in olive oil until soft and translucent (4-5 minutes)
2. Add mushrooms, turkey, and all seasonings; cook until turkey is no longer pink and mushrooms release their juices (5-7 minutes)
3. Pour in broth and simmer to meld flavors (2-3 minutes)
4. Temper cream by mixing with a small amount of hot broth before adding to soup
5. Add cauliflower rice and 1½ cups cheese, stirring until cheese melts completely
6. Finish with remaining cheese and fresh parsley

Recipe Tips

• Don’t skip tempering the cream – it prevents curdling and ensures a smooth soup
• Let cheese melt completely before serving for the best texture
• Keep heat at medium to prevent cream from separating
• Cut vegetables uniformly for even cooking
• Season in layers for the best flavor development
• Use freshly grated cheese for the smoothest melting

Expert Tips for Perfect Results

• Toast the Italian seasoning in the pan with the vegetables to release more flavor
• Use room temperature cream for better incorporation
• If soup is too thick, thin with additional warm broth
• For extra richness, add a Parmesan rind while simmering

Serving Suggestions

This soup pairs perfectly with crusty bread for dipping. For a complete comfort food experience, check our comfort food recipes for cold weather. Want more soup inspiration? Browse our collection of cozy soup recipes.

Storage & Reheating

Store in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over medium-low heat, stirring occasionally. If microwaving, use 50% power and stir every 30 seconds to prevent the cream from separating.

Make Ahead Tips

• Chop vegetables up to 2 days in advance
• Brown turkey ahead of time and refrigerate
• Measure out dry seasonings and store in an airtight container

Recipe FAQ

Q: Can I freeze this soup? A: Cream-based soups generally don’t freeze well as they can separate and become grainy when thawed. For best results, enjoy fresh or within 3 days of refrigeration.

Q: How do I prevent the cream from curdling? A: Always temper the cream by mixing it with a small amount of hot liquid before adding to the soup. Keep the heat moderate and avoid boiling after adding cream.

Q: Can I use regular rice instead of cauliflower rice? A: Yes, but cook it separately and add at the end. This prevents the rice from absorbing too much liquid and becoming mushy.

Q: How can I make this soup thicker? A: Allow it to simmer uncovered for a few extra minutes, or add more cheese. The soup will also naturally thicken as it cools.

Q: Is there a dairy-free version? A: While it won’t be as creamy, you can use coconut cream and dairy-free cheese alternatives. The mushrooms and turkey still provide plenty of flavor.

Creamy Turkey Mushroom Soup

Yield: 6 portions

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Make the most of leftover turkey after the holidays with this creamy turkey and mushroom soup

Print

Ingredients

• 2 T. extra virgin olive oil
• ½ c. red onion, diced small
• 1 large stalks celery, diced small
• 1. c. white mushrooms, chopped
• 1 lb. ground turkey (85% lean)
• 1 T. Italian seasoning
• ½ t. crushed red pepper flakes
• ½ t. garlic powder
• ½ t. onion powder
• Sea salt and black pepper, to taste
• 6 c. chicken broth, preferably organic
• ½ c. heavy cream, tempered
• 1 12-oz. bag frozen riced cauliflower
• 2 c. Italian blend cheese, shredded, divided
• 3 T. fresh parsley, finely chopped

Instructions

1. Sauté onion and celery in olive oil until soft and translucent (4-5 minutes)
2. Add mushrooms, turkey, and all seasonings; cook until turkey is no longer pink and mushrooms release their juices (5-7 minutes)
3. Pour in broth and simmer to meld flavors (2-3 minutes)
4. Temper cream by mixing with a small amount of hot broth before adding to soup
5. Add cauliflower rice and 1½ cups cheese, stirring until cheese melts completely
6. Finish with remaining cheese and fresh parsley

Notes

Don't skip tempering the cream - it prevents curdling and ensures a smooth soup

Let cheese melt completely before serving for the best texture

Keep heat at medium to prevent cream from separating

Cut vegetables uniformly for even cooking

Season in layers for the best flavor development

Use freshly grated cheese for the smoothest melting

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 507Total Fat: 38gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 145mgSodium: 1317mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 32g