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!
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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