Kalyn's Kitchen

Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup (video)

Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup has ground turkey, mushrooms, and zucchini noodles and mushroom base adds so much flavor! If you’ve never tried a soup with zucchini noodles, I promise this is delicious!

PIN Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup to try it later!

Watch the video to see if you’d like to make
Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup!


Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup title photo

For anyone who’s not really a fan of ground turkey or zucchini noodles, let me start by saying that this Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup really wowed us when were testing it! This soup is so tasty, and has so many tricks to add flavor that I’m reminding you about it today to see if I can entice more people to try it. And the weather in Utah is definitely making soup sound good for an easy dinner. I’m not excited about the cold weather, but I do love making soup!

And if you haven’t used zucchini noodles in soup, it’s such a wonderful idea when you don’t want carbs but want to add some texture to a tasty soup! You only need two small zucchini to make a big pot of soup that’s at least six servings, so go ahead and buy some zucchini! Then use one of my Three Methods for Making Zucchini Noodles and give this soup a try!

We loved the ground turkey in this soup, but if you want to try making it with leftover turkey, follow directions after the main recipe for that. And this soup is so good that I included it as one of the Top Ten Low-Carb Soups on Kalyn’s Kitchen!

Collage photo for Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup

How to Make Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup:

(Scroll down for the complete recipe, includidng nutritional information.)

  1. One thing that made this soup a wow was the mushroom stock I made with these Italian mushroom bouillon cubes. If you can’t find mushroom bouillon cubes in a store near you, Better Than Bouillon Mushroom Base (affiliate link) or Telma Mushroom Soup and Seasoning Cubes (affiliate link) are available at Amazon.com. Make 4 cups mushroom stock with the mushroom base. (Edit: Shirley from Gluten Free Easily tells me that Better than Bouillon no longer guarantees their products are gluten-free, so that brand won’t work for people who have to avoid gluten.)
  2. Saute chopped onion, chopped celery, minced garlic, and spices just until the veggies are starting to soften, then add it to the soup pot.
  3. Then brown the ground turkey in the same pan, breaking it apart as it cooks, and add that to the soup pot.
  4. Add mushroom stock and either turkey, chicken, or vegetable stock (whichever you are using) and some water and let the soup start to simmer.
  5. While the soup simmers, wash and slice the Cremini mushrooms; then saute the mushrooms until they’re partly cooked and most of the water has evaporated.
  6. Add mushrooms to the soup and simmer 30-45 minutes.
  7. Then make the zucchini noodles using your preferred method, chop up the noodles a little, and add them to the soup.
  8. Simmer 20-30 minutes more, depending on how done you like the noodles.
  9. Season to taste with salt and fresh ground black pepper and serve hot.

close-up photo Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup

This soup freezes well and it’s a perfect soup to heat up at work for a low-carb lunch.

More Delicious Soups You Might Like:

50 Amazing Low-Carb Instant Pot Soup Recipes ~ Slow Cooker or Pressure Cooker
Instant Pot Low-Carb Chicken Tomatillo Soup ~ Kalyn’s Kitchen
Instant Pot (or stovetop) Low-Carb Zuppa Toscana Soup ~ Kalyn’s Kitchen
Low-Carb Instant Pot Chicken Tortilla Soup ~ Kalyn’s Kitchen
Low-Carb Italian Sausage Soup with Tomatoes and Zucchini Noodles ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

close-up photo Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup

Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup

Yield 6 servings
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes

This delicious Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup uses ground turkey, mushrooms, and zucchini noodles, plus mushroom base for a soup that’s loaded with flavor.


  • 2 T olive oil, divided (non-stick pans will need less oil)
  • 1 medium onion, chopped
  • 1 cup chopped celery
  • 2 tsp. minced garlic
  • 1 tsp. dried thyme
  • 1 tsp. poultry seasoning
  • 1 tsp. Spike Seasoning (Or use another all-purpose seasoning of your choice.)
  • 4 cups vegetable stock, chicken stock, or turkey stock (or use 3 14 oz. cans of broth)
  • 4 cups quick mushroom stock (See below about mushroom stock, or use more vegetable, chicken, or turkey broth if you don’t have anything to make mushroom stock.)
  • 1-2 cups water
  • 1 lb. lean ground turkey (or see special instructions after the recipe to use 2-3 cups diced leftover turkey)
  • 1 lb. washed and thickly sliced Cremini mushrooms
  • 1 large zucchini (at least 10 inches long) or 2 smaller ones
  • salt and fresh-ground black pepper to taste


  1. If you have Telma Mushroom Soup and Seasoning CubesBetter than Bouillon Mushroom Base, or another type of mushroom bouillon cubes, use the amount recommended on the package and mix with very hot water to make quick mushroom stock, microwaving or cooking for a little bit if the mushroom cubes or base doesn’t dissolve easily. (If you don’t have anything to make mushroom stock, you can use more of the other types of recommended stock or broth, but the soup will be more flavorful with the mushroom base.)
  2. Chop the onion and celery into small pieces.
  3. Heat 2 teaspoons olive oil in a large non-stick pan and saute the chopped onion and celery over medium heat until they’re starting to soften.
  4. Add the minced garlic, dried thyme, poultry seasoning, and Spike Seasoning (affiliate link) and cook another 1-2 minutes.
  5. Put the partly cooked onion-celery mixture into a medium-sized soup pot, add the vegetable stock, chicken stock, or turkey stock, and the mushroom stock (or more of another stock if you’re substituting), plus 1 cup water and let the soup start to simmer on medium-low heat.
  6. If you’re using ground turkey, heat another 2 tsp. olive oil in the frying pan, add the ground turkey, breaking it apart as you put it in the pan, and cook over medium-high heat until the turkey is starting to brown and all the liquid has evaporated. (I like to use an old-fashioned potato masher to break apart the turkey.)
  7. Add the ground turkey to the soup pot and continue to simmer.
  8. Wash the Cremini mushrooms in a colander placed in the sink, then cut the mushrooms into slices about 1/2 inch thick.
  9. Heat another 2 teaspoons of olive oil in the frying pan, add the mushrooms, and cook over medium-high heat until the mushrooms have given up their liquid and slightly browned.
  10. Add browned mushrooms to the soup pot, then rinse out the frying pan with about 1 cup water and add that to the pot.
  11. Let the mixture of onions, celery, spices, stock, mushrooms, and ground turkey simmer about 30-45 minutes, until the soup has slightly reduced and the flavors are well blended.
  12. While the soup simmers, make the zucchini noodles using your preferred method. (We used the Spiralizer (affiliate link) on the medium blade, cutting a slit lengthwise halfway through the zucchini so the noodles would be in short pieces. Then we used kitchen scissors to cut the noodles into shorter pieces.)
  13. After soup has simmered enough that it has good flavor, add the zucchini noodles .
  14. Taste to see if you need to add a little more water, then simmer soup another 10-20 minutes more over medium-low heat, depending on how soft you prefer the noodles.
  15. Taste again and add salt and fresh-ground black pepper as desired. (We didn’t need any salt.)
  16. Serve hot.

To Make This Soup with Leftover Turkey:

  1. Use at least 2-3 cup of diced leftover turkey.
  2. Add turkey when you add the zucchini noodles and simmer the soup gently so the turkey doesn't shred apart as it cooks in the soup.


This soup freezes really well and it’s great to heat up for a tasty low-carb dinner on a cold night.

Recipe created by Kalyn and Kara, inspired by Kalyn’s Ground Turkey and Barley Soup with Mushrooms and Spinach.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 314Total Fat: 16gSaturated Fat: 3gUnsaturated Fat: 11gCholesterol: 82mgSodium: 1068mgCarbohydrates: 7.8gFiber: 4gSugar: 8gProtein: 29g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

thumbnail photo for Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything about this Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup is a great choice for all phases of the South Beach Diet or most any type of Low-Carb or low-glycemic eating plan, even Paleo if you use approved stock or stock cubes.

Find More Recipes Like This One:

Use Soup Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    13 Comments on “Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup (video)”

  1. Oh! My goodness!!! I can’t believe I was able to make such a delicious soup!!! We are in corona virus time and I couldn’t believe I was able to find all the ingredients for this dish. I was planning on making it without the turkey if need be. My son wants to try it because it smells so good cooking and he doesn’t care (yet) for mushrooms.
    Easy to make, easy to eat!
    Thank you for this recipe!

  2. I loved it, but Kalyn is right: you need some mushroom broth. It gives it depth. I sweated the mushrooms then added them at the same time as the aromatics. Still not too strong a broth. Otherwise, great use of my Spiralizer!

  3. Like Lydia, I soaked some lovely dried porcini. I ended up adding both the mushrooms and the water to the soup. The whole was greater than the sum of the parts –wonderful! Thank you!

  4. Another way I bump up the mushroom flavor in soup, without also bumping up the salt, is to soak dried mushrooms in warm water for an hour, then carefully pour out the soaking liquid and add that to the soup (you can chop the mushrooms and add to the soup, or save them for another dish).

  5. this looks like a tasty alternative to chicken noodle soup! Yum!

  6. It looks absolutely delicious!!! I have never seen mushroom stock though, would have to do without them, but I bet they are great.

  7. Must be really yummy, filling and warming soup!