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Kalyn's Kitchen

Ground Turkey Soup with Mushrooms and Spinach

Ground Turkey Soup with Mushrooms and Spinach is a low-carb version of a delicious Ground Turkey and Barley Soup; take your choice on which one you’d like! Use Soup Recipes to find more recipes like this one.

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Ground Turkey Soup with Mushrooms and Spinach title photo

For many years I was on a quest to prove that ground turkey doesn’t have to be boring, and this comforting and flavorful Ground Turkey Soup with Mushrooms and Spinach is a low-carb variation of a Ground Turkey and Barley Soup recipe I created during that time. The soup with barley is delicious, but I know many of my current readers are going to prefer the new version that switches out the barley for cauliflower rice. And I am all about free agency, so make whichever version of the soup that appeals to you!

The ingredient that helps the ground turkey to shine is in both these soups is mushroom stock! You can use an easy-to-find ingredient like Better Than Bouillon Mushroom Base (affiliate link) to make the stock, but I am a bit of a sucker for imported brands like the one you’ll see in the photo below. If you don’t want to buy mushroom base, you can still make this using all vegetable stock, but bumping up the mushroom flavor makes a big difference. I made the new low-carb (and gluten-free) version of this soup when I had some friends over for dinner and it was a hit; hope you enjoy!


Ground Turkey and Barley Soup with Mushrooms and Spinach found on KalynsKitchen.com

And here’s the photo and the printer-friendly recipe for the original soup with barley if you’d like to try that version! And this was a pretty good photo for back in those days!

Ground Turkey Soup with Mushrooms and Spinach process shots collage

How to Make Ground Turkey Soup with Mushrooms and Spinach:

(Scroll down for complete printable recipe, including nutritional information.)

  1. Take package of cauliflower rice out of the freezer and measure out 1 cup frozen cauliflower rice. Let it thaw on the counter while you start the soup. 
  2. Heat 2 tsp. olive oil in a non-stick frying pan and brown the turkey, breaking it apart with the turner or a potato masher (affiliate link) as it cooks. Season turkey with salt and fresh ground black pepper. Put browned turkey into a large soup pot.
  3. Add another 2 teaspoons olive oil to the frying pan and saute the onions about 4 minutes; then add the garlic, thyme, poultry seasoning, and Spike Seasoning (affiliate link) and cook about 2 minutes more. Put the onion mixture into the soup pot.
  4. I made mushroom stock with water and the imported mushroom base cubes you see in the photo, but those are hard to find and Better Than Bouillon Mushroom Base (affiliate link) is also great.
  5. Add vegetable stock (or canned vegetable broth) and mushroom stock to the soup pot with the turkey, onions, celery, and spices. Turn on stove under the soup pot to medium and let it start to cook, turning it to a low simmer as soon as it start to bubble.
  6. Wash the mushrooms if needed and then cut into thick slices and then cut slices in half. Add mushrooms to the soup pot.
  7. Simmer soup until the mushrooms are done and the mixture is starting to smell like soup, at least 20 minutes.
  8. After about 20 minutes, add cauliflower rice to the soup pot and simmer about 10 minutes more.
  9. Coarsely chop the spinach. When you think the cauliflower rice is close to being cooked, add chopped spinach to the soup pot and cook 10-15 minutes more.
  10. Add 2 T fresh-squeezed lemon juice if desired (optional), cooking a few minutes more if you add the lemon juice.
  11. Serve hot, with grated Parmesan cheese to add at the table if desired.

Ground Turkey Soup with Mushrooms and Spinach close-up photo

More Tasty Low-Carb Soup:

The Best Low-Carb Instant Pot Soup Recipes ~ Kalyn’s Kitchen
15 Delicious Low-Carb Instant Pot Soups ~ Two Sleevers
Top Ten Low-Carb Soup Recipes ~ Kalyn’s Kitchen
71 Low-Carb and Paleo Soups ~ Keto Diet Blog
Amazing Low-Carb Soups with Cauliflower Rice ~ 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!

Ground Turkey Soup with Mushrooms and Spinach

Ground Turkey Soup with Mushrooms and Spinach

Yield 8 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ground Turkey Soup with Mushrooms and Spinach is a low-carb version of a delicious Ground Turkey and Barley Soup from the earlier days of the blog.

Ingredients

  • 1 cup frozen cauliflower rice
  • 4 tsp. olive oil, divided
  • 1 lb. lean ground turkey
  • salt and fresh ground black pepper to taste
  • 1 small onion, diced
  • 1/2 cup chopped celery
  • 1 T minced garlic
  • 2 tsp. dried thyme
  • 1 tsp. poultry seasoning
  • 2 tsp. Spike Seasoning (see notes)
  • 4 cups vegetable stock (see notes)
  • 4 cups mushroom stock (see notes)
  • 8 oz. brown Cremini mushrooms, cut in thick slices and slices cut in half
  • 3 cups chopped spinach (or more)
  • 2 T fresh squeezed lemon juice
  • freshly grated Parmesan for serving (optional)

Instructions

  1. Take package of cauliflower rice out of the freezer and measure out 1 cup frozen cauliflower rice. Let it thaw on the counter while you start the soup.
  2. Heat 2 tsp. olive oil in a non-stick frying pan and brown the turkey, breaking it apart with the turner as it cooks. Season with salt and fresh ground black pepper. Put browned turkey into a large soup pot.
  3. Add another 2 teaspoons olive oil to the frying pan and saute the onions about 4 minutes; then add the garlic, thyme, poultry seasoning, and Spike Seasoning (affiliate link) and cook about 2 minutes more. Put the onion mixture into the soup pot.
  4. I made mushroom stock with water and the imported mushroom base cubes you see in the photo, but those are hard to find and Better Than Bouillon Mushroom Base (affiliate link) is also great.
  5. Add vegetable stock (or canned vegetable broth) and mushroom stock to the soup pot with the turkey, onions, celery, and spices. Turn on stove under the soup pot to medium and let it start to cook, turning it to a low simmer as soon as it start to bubble.
  6. Wash the mushrooms if needed and then cut into thick slices and then cut slices in half. Add mushrooms to the soup pot.
  7. Simmer soup until the mushrooms are done and the mixture is starting to smell like soup, at least 20 minutes after you add the mushrooms.
  8. After about 20 minutes, add cauliflower rice to the soup pot and simmer about 10 minutes more.
  9. Coarsely chop the spinach. When you think the cauliflower rice is close to being cooked, add chopped spinach to the soup pot and cook 10-15 minutes more.
  10. Add 2 T fresh-squeezed lemon juice if desired (optional), cooking a few minutes more if you add the lemon juice.
  11. Serve hot, with grated Parmesan cheese to add at the table if desired.

Notes

If you don't have Spike Seasoning (affiliate link) use any all-purpose seasoning blend. If you don't have vegetable stock use two 14 oz. cans vegetable broth and 1/2 cup water. I used imported mushroom stock cubes, but if you don't find those use Better Than Bouillon Mushroom Base (affiliate link) mixed with water. If you don’t want to buy mushroom base, use 4 cups more vegetable stock.

This recipe was originally adapted from a recipe for barley casserole in the American Heart Association Healthy Slow Cooker Cookbook. Low-carb version with cauliflower rice was created by Kalyn.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 218Total Fat: 10gSaturated Fat: 2gUnsaturated Fat: 7gCholesterol: 60mgSodium: 955mgCarbohydrates: 6.1gFiber: 2.3gSugar: 1.7gProtein: 19g
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.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Ground Turkey Soup with Mushrooms and Spinach thumbnail photo

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Ground Turkey Soup with Mushrooms and Spinach is perfect for low-carb diet plans. As long as you use lean ground turkey (with less than 10% fat), this soup would be great for the South Beach Diet (and the original soup with barley is okay for South Beach Phase 2 or 3 as well.). 

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 might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Ground Turkey Soup with Mushrooms and Spinach Pinterest image

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    33 Comments on “Ground Turkey Soup with Mushrooms and Spinach”

  1. I honestly don't remember how much mushroom base to water I used; I'd start with what it says on the package, heat it, and taste to see if you want it stronger. And I don't have any right now or I'd check for you to see what the package says.

  2. I have never been a fan of ground turkey but have stumbled on a couple of good recipes lately, and this one looks like another good candidate as I love barley. I just saw the Better Than Bouillion Mushroom base at my store this week and wondered what I might use it for. Now I know. Just one question: what was the water to mushroom base ratio you used for your mushroom broth?

  3. Melissa, so glad you have enjoyed the recipe!

  4. Me and my husband love this soup! I like to add celery and I use kale instead of spinach and it remains a little heartier. So delicious!

  5. Amber, I ate it for several days and thought it was great. Like any soup with barley, the barley kind of absorbs the liquid, so I added a little water when I reheated it. And I think soup tastes best when reheated on the stove personally, but you could microwave too.

  6. Does this soup keep well in the fridge? I am just worried about the spinach…

  7. Amy that sounds like a great sub for gluten free!

  8. Apparently it's Kalyn's Kitchen week at my house :)! This is my second recipe this week. Just whipped this up for dinner, but substituted wild rice for the barley because my husband is gluten free. I thought the wild rice would have a similar heartiness to the barley. I couldn't find the mushroom boullion (although they had every other flavor at my grocery store) so I used 1 box of vegetable broth and 1 of beef broth since mushrooms are so meaty. It is delicious. My husband loves mushroom soups and I had to keep him from eating it for lunch. I'll be on the lookout for that mushroom boullion.

  9. Doreen, love that you were able to adapt it to what you had (that's the sign of a good cook!)

    Thanks Alyssa!

  10. I love to use ground turkey Kalyn and think you are spot on about seasoning it well. This soup looks fantastic!

  11. I made this soup (mostly following your recipe) tonight and it's delicious! I didn't have vegetable broth or mushroom broth so I substituted chicken broth – and I didn't have poultry seasoning (or spike) so I used Adobo seasoning since I thought that was the spice I had that was most similar to poulty seasoning and I omitted the spike.

    Delicious! I'm sure it will taste even better tomorrow! Thanks for a great/healthy recipe!

  12. Thanks Donna! I consider that to be high praise.

  13. Lydia, glad you like it. And I'm sure *your* ground turkey recipes couldn't possibly be boring!

  14. So many things I love – all in one bowl. Your soups always make me want to run home and start simmering!

  15. Mushroom barley soup is one of my all-time favorites. Turkey escarole soup is another. I love this recipe that kind of brings those two soups together (subbing spinach for the escarole, but both dark leafy greens). I don't think ground turkey is boring at all. In fact, I cook something with it every single week.

  16. Thanks for the interesting recipe Kalyn. Soups are my favourite and this one has lots of stuff I like and it is fairly healthy.

  17. Tracy, use in any recipe where you want more mushroom flavor.

  18. I love the idea of the mushroom bullion! I was wondering what other things you can use it for?

  19. Thanks Jennifer. I think the secret is to season the dish well when you use turkey.

  20. This looks great! I've actually been using a lot of ground turkey recently. It definitely doesn't need to be boring.