Turkey, Mushroom, and Zucchini Noodle Soup (video)
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 making a low-carb soup with zucchini noodles, I promise this is delicious! And there are notes about how to make this with leftover turkey if you happen to have some.
For anyone who’s not really a fan of ground turkey or zucchini noodles, let me start by saying that this 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 make some zucchini noodles and give this soup a try! And this soup is so good that I included it as one of the Top Ten Low-Carb Soups on Kalyn’s Kitchen!
What ingredients do you need for this recipe?
- Olive Oil (affiliate link)
- Minced Garlic (affiliate link)
- Dried Thyme (affiliate link) or ground thyme
- Poultry Seasoning (affiliate link)
- Spike Seasoning (affiliate link), or use another all-purpose seasoning of your choice.
- vegetable stock, chicken stock, or turkey stock, or use canned broth
- mushroom stock cubes (affiliate link), or use more vegetable, chicken, or turkey broth if you don’t have anything to make mushroom stock.
- lean ground turkey (or see instructions for using diced leftover turkey)
- Cremini mushrooms
- salt and fresh-ground black pepper to taste
How do you make Zucchini Noodles?
There’s a great post on the blog with Three Methods for Making Zucchini Noodles if you haven’t tried it!
How can you make the soup with leftover turkey?
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.
What is Mushroom Soup Base?
I’m a long time fan of mushroom soup base or cubes, and I would always use them in a soup like this. If you can’t find mushroom bouillon cubes or soup base 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. (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.)
How to Make Turkey, Mushroom, and Zucchini Noodle Soup:
(Scroll down for the complete recipe, including nutritional information.)
- One thing that made this soup a wow was the mushroom stock I made with these Italian mushroom bouillon cubes. Make 4 cups mushroom stock with the mushroom base.
- Saute chopped onion, chopped celery, minced garlic, and spices just until the veggies are starting to soften, then add it to the soup pot.
- Then brown the ground turkey in the same pan, breaking it apart as it cooks, and add that to the soup pot. (See notes in the complete recipe if you want to make this soup with leftover turkey.)
- Add mushroom stock and either turkey, chicken, or vegetable stock (whichever you are using) and some water and let the soup start to simmer.
- 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.
- Add mushrooms to the soup and simmer 30-45 minutes.
- Then make the zucchini noodles using your preferred method, chop up the noodles a little, and add them to the soup.
- Simmer 20-30 minutes more, depending on how done you like the noodles.
- Season to taste with salt and fresh ground black pepper and serve hot.
- This soup freezes well and it’s a perfect soup to heat up at work for a low-carb lunch.
Want More Turkey Soup Ideas?
Check out Low-Carb and Keto Turkey Soup Recipes for lots more ideas for tasty soups with turkey, chicken, or ground turkey!
More Delicious Soups You Might Like:
50 Amazing Low-Carb Instant Pot Soup Recipes ~ Slow Cooker or Pressure Cooker
Instant Pot Zuppa Toscana Soup
Italian Sausage Soup with Tomatoes and Zucchini Noodles
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 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 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
- If you have Telma Mushroom Soup and Seasoning Cubes, Better 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.)
- Chop the onion and celery into small pieces.
- 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.
- Add the minced garlic, dried thyme, poultry seasoning, and Spike Seasoning (affiliate link) and cook another 1-2 minutes.
- 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.
- 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.)
- Add the ground turkey to the soup pot and continue to simmer.
- Wash the Cremini mushrooms in a colander placed in the sink, then cut the mushrooms into slices about 1/2 inch thick.
- 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.
- Add browned mushrooms to the soup pot, then rinse out the frying pan with about 1 cup water and add that to the pot.
- 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.
- 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.)
- After soup has simmered enough that it has good flavor, add the zucchini noodles .
- 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.
- Taste again and add salt and fresh-ground black pepper as desired. (We didn’t need any salt.)
- Serve hot.
To Make This Soup with Leftover Turkey:
- Use at least 3 cups of diced leftover turkey.
- 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.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything about this Turkey, Mushroom, and Zucchini Noodle Soup is a great choice low-carb diet plans or for all phases of the original South Beach Diet.
Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find 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.
Historical Notes for this Recipe:
This recipe was posted in 2015. It was last updated with more information in 2021.