There’s something magical about a steaming bowl of homemade soup, and this Ground Turkey and Mushroom Soup is a true comfort in every spoonful. It’s rich, hearty, and packed with flavor, yet light enough to enjoy any time of the year. With lean turkey, earthy mushrooms, and a deeply savory broth, this is the kind of soup that warms you up from the inside out. Trust me, once you make it, you’ll keep coming back for more!
Why You’ll Love This Recipe
Nutritious and Filling: High in protein and packed with veggies, this soup is both satisfying and wholesome.
Quick and Easy: Made in one pot with simple ingredients, it’s perfect for busy nights.
Great for Meal Prep: The flavors deepen overnight, making leftovers even more delicious.
Customizable: Easily swap ingredients to match your taste preferences.
Ingredients in Ground Turkey and Mushroom Soup
Ground Turkey: A lean, protein-packed base that keeps the soup hearty and nutritious.
Mushrooms: Adds an earthy depth of flavor. Cremini, button, or shiitake work best.
Onion and Garlic: The foundation of a flavorful soup, adding savory and aromatic notes.
Carrots and Celery: Classic soup vegetables that bring natural sweetness and texture.
Chicken Broth: A rich, flavorful base that ties all the ingredients together. Use low-sodium for better control over seasoning.
Thyme and Rosemary: Infuses warmth and savory depth into the soup.
Salt and Pepper: Simple but essential seasonings to enhance all the flavors.
How to Make Ground Turkey and Mushroom Soup
Sauté the Aromatics: Heat oil in a large pot over medium heat. Add onions, garlic, carrots, and celery, cooking until softened and fragrant.
Brown the Turkey: Add the ground turkey, breaking it up as it cooks. Stir occasionally until no longer pink.
Add the Mushrooms: Toss in the mushrooms and cook until they release moisture and begin to brown.
Pour in the Broth: Add the chicken broth, along with thyme and rosemary. Bring to a gentle simmer.
Simmer to Perfection: Let the soup cook for 20–30 minutes, allowing the flavors to meld.
Season and Serve: Taste and adjust with salt and pepper. Serve hot and enjoy!
How to Serve Ground Turkey and Mushroom Soup
- With Crusty Bread: Perfect for soaking up the delicious broth.
- Topped with Fresh Herbs: A sprinkle of parsley or thyme adds freshness.
- With a Side Salad: A simple green salad balances the heartiness of the soup.
Additional Tips
Make It Creamy: Stir in a splash of coconut milk or heavy cream for extra richness.
Boost the Flavor: Add a dash of Worcestershire sauce or balsamic vinegar for depth.
Storage Tips: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
FAQ
Q1: Can I use ground chicken instead of turkey?
A1: Yes! Ground chicken works just as well and has a similar lean texture.
Q2: Can I add grains like rice or quinoa?
A2: Absolutely! Cooked rice, quinoa, or barley make this soup even heartier.
Q3: How do I thicken the soup?
A3: Blend a small portion and stir it back in, or add a cornstarch slurry.
Q4: What’s the best way to reheat this soup?
A4: Reheat on the stovetop over low heat or microwave in 30-second intervals.
Q5: Can I make this soup in a slow cooker?
A5: Yes! Brown the turkey first, then add everything to the slow cooker and cook on low for 6 hours.
Q6: Can I use beef or vegetable broth instead of chicken broth?
A6: Definitely! Beef broth adds a deeper flavor, while vegetable broth keeps it lighter.
Q7: Can I freeze this soup?
A7: Yes! Let it cool completely before freezing in airtight containers for up to 3 months.
Q8: Can I make this soup dairy-free?
A8: Absolutely! Just avoid adding cream or dairy-based toppings.
Q9: What vegetables can I add to this soup?
A9: Try adding spinach, kale, bell peppers, or zucchini for extra nutrients.
Q10: Can I make this soup spicy?
A10: Yes! Add red pepper flakes, cayenne, or a splash of hot sauce for some heat.
Final Thoughts
This Ground Turkey and Mushroom Soup is a perfect balance of comforting, nutritious, and flavorful. Whether you need an easy weeknight meal, a meal-prep staple, or just something warm and cozy, this soup delivers. Give it a try, and let me know what you think!
Print
Ground Turkey and Mushroom Soup
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Simmering
- Diet: Gluten Free
Description
This Ground Turkey and Mushroom Soup is a light yet nourishing dish packed with anti-inflammatory ingredients like turmeric, oregano, and rosemary. Ready in just 20 minutes, this healthy soup is perfect for those looking for quick dinner ideas, high-protein recipes, and healthy homemade recipes. It’s gluten-free, dairy-free, and loaded with lean protein, making it a great meal for meal prep or a soothing dish on a chilly day.
Ingredients
- 7 oz (200g) ground turkey
- 7 oz (200g) mushrooms, roughly chopped
- 1 carrot, chopped
- 1/2 zucchini, chopped
- 1 tsp turmeric
- 1 tsp dried mint
- 1/2 tsp rosemary
- 1 tsp black pepper
- 2 tbsp fresh oregano, chopped
- 2 large scallions (or 1 small onion), chopped
- 1 tbsp olive oil
- Salt to taste
- 1 cup water (or more as needed)
Instructions
- In a pot over medium heat, sauté the ground turkey with salt, olive oil, and a splash of water. Cover and cook for 3 minutes.
- Stir in the chopped mushrooms and cook for another 2 minutes.
- Add the carrot, zucchini, turmeric, rosemary, mint, black pepper, and scallions. Pour in about 1 cup of water (or more for a thinner soup). Simmer for 4-5 minutes, stirring occasionally.
- Taste and adjust salt if needed.
- In the last minute, stir in the fresh oregano, then turn off the heat.
- Serve warm and enjoy!
Notes
- Add bone broth instead of water for extra nutrients.
- Swap ground turkey for ground chicken or tofu for variety.
- Store leftovers in an airtight container for up to 3 days in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg