Keto Ground Turkey Mushroom Soup
Hearty, umami-rich soup built on sautéed aromatics, mushroom stock, and tender ground turkey with fresh zucchini noodles or chunks. The browned mushrooms and turkey develop deep flavor through patient simmering, while zucchini adds freshness and lightness. Serve as a weeknight dinner or light meal; the recipe prioritizes accessible ingredients and straightforward technique. This version shines because mushroom stock and browned mushrooms create savory depth without heavy cream, making it naturally lighter than traditional turkey soups.
Ingredients
- 2 T olive oil, divided
- 1 medium onion, chopped
- 1 cup celery, chopped
- 2 tsp garlic, minced
- 1 tsp thyme, dried
- 1 tsp poultry seasoning
- 1 tsp Spike Seasoning, or all-purpose seasoning
- 4 cup vegetable stock, chicken stock, or turkey stock, or 3 14 oz cans broth
- 4 cup quick mushroom stock, homemade or bouillon-based
- 1 cup water
- 1 lb ground turkey, lean
- 1 lb Cremini mushrooms, washed and thickly sliced
- 1 large zucchini, at least 10 inches long
- salt
- black pepper, fresh-ground
Instructions
- 1
Prepare mushroom stock by dissolving bouillon cubes or base in hot water per package directions if using.
- 2
Chop onion and celery into small pieces.
- 3
Heat 2 teaspoons olive oil in a large non-stick pan, sauté onion and celery over medium heat until softened.
- 4
Add garlic, thyme, poultry seasoning, and Spike Seasoning; cook 1-2 minutes.
- 5
Transfer onion-celery mixture to soup pot, add vegetable stock, chicken stock, or turkey stock, plus mushroom stock and 1 cup water; bring to simmer on medium-low.
- 6
Heat 2 teaspoons olive oil in frying pan, add ground turkey breaking it apart, cook over medium-high until browned and liquid evaporates.
- 7
Add turkey to soup pot.
- 8
Wash and slice mushrooms into 1/2 inch thick pieces.
- 9
Heat 2 teaspoons olive oil in frying pan, add mushrooms, cook over medium-high until they release liquid and brown slightly.
- 10
Add mushrooms to pot, rinse pan with 1 cup water and add to pot.
- 11
Simmer 30-45 minutes until flavors blend and soup slightly reduces.
- 12
Meanwhile, prepare zucchini noodles using spiralizer on medium blade or cut zucchini into 1/2 inch slices.
- 13
Add zucchini to pot and simmer 10-20 minutes more until zucchini reaches desired tenderness.
- 14
Taste and adjust water if needed; season with salt and pepper.
- 15
Serve hot.
Tips
Brown the mushrooms separately in oil until they release liquid and caramelize; this develops umami and prevents them from steaming in the pot.
Use a potato masher or wooden spoon to break apart ground turkey as it cooks for even browning and smaller, more tender pieces throughout the soup.
Add zucchini noodles near the end so they stay tender-crisp; delicate spiralized noodles need only 10-20 minutes simmering.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months; thaw overnight in refrigerator before reheating gently on stovetop.
Prepare mushroom stock, chop onion and celery, slice mushrooms, and clean zucchini the day before. Brown turkey and mushrooms 1-2 hours ahead and store separately. Simmer soup 2-3 hours ahead; add zucchini and reheat just before serving.
Ladle into bowls and serve immediately. Pair with crusty bread, a simple green salad, or grilled cheese sandwich for a complete meal. Suitable for meal prep; portion into containers after cooling.
Common Mistakes
Do not skip browning mushrooms and turkey separately; this prevents a watery, pale soup and develops essential savory depth.
Do not oversimmer zucchini noodles; add them in the final 10-20 minutes to avoid mushiness and loss of texture.
Do not use cold leftover diced turkey at the start; add it with the zucchini and simmer gently to keep pieces intact.
Do not omit mushroom stock or bouillon; using only vegetable or chicken stock results in a flatter, less flavorful soup.
Substitutions
Vegan Options
General Alternatives
cut into 1/2 inch pieces instead of spiralizing
FAQ
Can I make this soup without mushroom stock or bouillon?
Yes, use additional vegetable, chicken, or turkey broth instead, but the soup will be less flavorful. To add depth, sauté an extra 1/2 lb mushrooms and puree them, then add to the pot.
What if I only have fresh turkey breast or thighs?
Dice the breast or thigh meat into 1/2 inch pieces, brown in oil like ground turkey, or add 3 cups diced cooked leftover turkey when you add zucchini. Simmer gently so pieces stay intact.
How long can I keep this soup in the fridge, and can I freeze it?
Store refrigerated up to 4 days in an airtight container. Freeze up to 3 months; thaw overnight in the refrigerator and reheat gently on the stovetop. Zucchini may soften slightly upon thawing.