Whether it’s winter or summer or spring or fall, this low carb recipe is sure to warm your insides. This soup is even better for those of us watching our carbohydrate intake because each serving size is less than six grams! Yay!
While this recipe calls for ground turkey, I don’t see why you couldn’t use turkey meat leftover from Thanksgiving. If you do use leftovers, just make sure you finely dice the meat or run it through a food processor. We don’t want anyone choking on turkey meat!
The seasonings in this soup? They come together perfectly. If you like things spicy, add a bit more red pepper flakes. If you’re not a fan of cauliflower, substitute your favorite veggie.
Cauliflower is used in a lot of keto-friendly recipes because of its ability to a) fill you up and b) its nutritional content. This turkey soup recipe uses riced cauliflower because it’s lower in carbohydrates and smaller in size (making it perfect for soups).
A word of caution: make sure to use frozen riced cauliflower and not dried riced cauliflower. There’s a BIG difference!
You can print out a copy of the recipe below. Let me know how you like it!
You can find more keto recipes here.
Not ready to make this yet? Save it for future reference by pinning to your food board on Pinterest!
Keto Turkey Soup Recipe: Perfect For Turkey Leftovers
A low carb turkey soup recipe to fill you up and warm you up.
- 2 tbsp extra virgin olive oil
- ½ cup red onion, diced small
- 1 large stalks celery, diced small
- 1. cup white mushrooms, chopped
- 1 lb. ground turkey (85% lean) or leftover turkey (diced small)
- 1 tbsp Italian seasoning
- ½ tsp crushed red pepper flakes
- ½ tsp garlic powder
- ½ tsp onion powder
- Sea salt and black pepper, to taste
- 6 cups chicken broth, preferably organic
- ½ cup heavy cream, tempered*
- 1 12-oz. bag frozen riced cauliflower
- 2 cups Italian blend cheese, shredded, divided
- 3 tbsp fresh parsley, finely chopped
- *To prevent curdling, add a small of hot liquid from skillet to heavy cream before adding it to the soup.
1.Heat olive oil in a large skillet over medium-high heat. Add the onion and celery and sauté, stirring frequently, until the veggies are soft, approximately 4-5 minutes.
2.Add the mushrooms, ground turkey, Italian seasoning, red pepper flakes, garlic powder, and onion powder to the skillet. Season with salt and black pepper, to taste. Cook, stirring frequently, until the turkey is no longer pink and the mushrooms start to release their juices, approximately 5-7 minutes.
3.Reduce heat to medium and add chicken stock. Simmer for 2-3 minutes or until heated through. Add a spoonful of the hot liquid to the heavy cream to temper it before adding it to the skillet, as well. Stir to combine and simmer for another 1-2 minutes.
4.Add frozen cauliflower rice and 1½ cups of the shredded cheese to skillet and stir to combine. Cook for 1-2 minutes, or until cauliflower is heated through and cheese is completely melted. Taste and adjust seasonings, as desired.
5.Remove from heat and transfer to individual soup bowls. To serve, top each bowl with remaining cheese and fresh parsley, if desired.
Nutritional Information: **
Total Carbs: 7.29g
Net Carbs: 5.29g
**Source: HappyForks.com recipe analyzer.
Nutritional information provided for informational purposes only and is not to be construed as medical advice.
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