30-Minute Creamy Turkey Mushroom Soup

This Creamy Turkey Mushroom Soup is full of flavor and super easy! With simple ingredients, a pot to cook in, and 30 minutes, you can have this on your dinner table, too.

Creamy turkey soup in a red bowl topped with shredded Italian blend cheese and fresh parsley

Family time is valuable, and that is why I love to create recipes that are quick and easy. But I also don’t want to sacrifice flavor when creating these dishes. Over the years, I have had several readers tell me that they don’t like using ground turkey because it lacks in flavor. But the trick is to use more seasoning than you would for ground beef. The leaner meat lacks the flavor boost from a higher fat content, so the extra seasoning is necessary.

This soup can be made in advance and quickly reheated until warm throughout. Store in the refrigerator for up to three days. Because of the inclusion of heavy cream, I wouldn’t recommend freezing this soup after being fully-prepared. However, you can leave the heavy cream out and freeze, then add it when warming to eat. When stored in a freezer-safe airtight container, you can keep the Creamy Turkey Mushroom Soup for up to one month in the freezer.

If you’re like me and love mushrooms, check out this list of 20+ Mouthwatering Mushroom Recipes!

Bowl of soup in bright red bowl on a wooden tray with fresh parsley for accent

Ingredients to Make Creamy Turkey Mushroom Soup:

How to Make Creamy Turkey Mushroom Soup:

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 (or prepared rice) and 1½ cups of the shredded cheese to skillet and stir to combine. Cook for 1-2 minutes, or until cauliflower or rice 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!

Up close view of Creamy Turkey Mushroom Soup
Yield: 6 Servings

Creamy Turkey Mushroom Soup

Creamy turkey soup in a red bowl topped with shredded Italian blend cheese and fresh parsley

This Creamy Turkey Mushroom Soup is full of flavor and super easy! With simple ingredients, a pot to cook in, and 30 minutes, you can have this on your dinner table, too.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • ½ cup red onion, diced small
  • 1 large stalks celery, diced small
  • 1. cup white mushrooms, chopped
  • 1 lb. ground turkey (85% lean)
  • 1 Tablespoon Italian seasoning
  • ¾ teaspoon crushed red pepper flakes
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • Sea salt and black pepper, to taste
  • 6 cups chicken broth
  • ½ cup heavy cream, tempered*
  • 1 12-oz. bag frozen riced cauliflower or previously prepared rice
  • 2 cups Italian blend cheese, shredded, divided
  • 3 Tablespoons fresh parsley, finely 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 (or previously prepared rice) and 1½ cups of the shredded cheese to skillet and stir to combine. Cook for 1-2 minutes, or until cauliflower or rice 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 Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 540Total Fat: 38gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 145mgSodium: 1317mgCarbohydrates: 18gFiber: 3gSugar: 5gProtein: 33g

This data was provided and calculated by Nutritionix on 9/24/2021

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This Creamy Turkey Mushroom Soup is full of flavor and super easy! With simple ingredients, a pot to cook in, and 30 minutes, you can have this on your dinner table, too.

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