There’s nothing like a warm bowl of soup to hit the spot, and this Keto Turkey Soup does just that. It’s creamy, hearty, and packed with turkey and veggies— all without the carbs. Whether you’re using leftovers or starting fresh, it’s quick, easy, and perfect for a cozy meal any day of the week.
This Keto Turkey Soup Is:
- Low-carb and keto-friendly: Packed with veggies and no unnecessary fillers.
- Creamy and comforting: Heavy cream adds that irresistible richness.
- Quick and easy: Ready in about 30 minutes, making it perfect for busy weeknights.
- Flexible: Works with leftover turkey, rotisserie chicken, or fresh-cooked meat.
- Packed with flavor: Thanks to garlic, herbs, and a hint of spice from red pepper flakes.
Helpful Tips
Adjusting the consistency: If you like your soup thicker, let it simmer a bit longer before adding the cream. For a thinner soup, add a splash more stock.
Make it ahead: The flavors only get better after sitting for a few hours, so this is a perfect make-ahead meal. It can be kept in the fridge for 3-5 days or freeze for up to 2 months.
Customize the spice: Add extra red pepper flakes to up the spice level, or leave them out if you prefer a milder soup.
Make it dairy-free: Substitute coconut cream in place of the heavy cream.
Using Leftovers: Leftover Thanksgiving turkey is perfect in this soup. You can also make this with a pre-cooked rotisserie chicken!
Variations to Try
Add mushrooms: Sauté sliced mushrooms along with the onions for an earthy twist.
Swap the veggies: Try adding chopped kale, spinach, or even diced zucchini for variety.
Amp up the protein: Toss in some cooked sausage or bacon for a smoky, hearty boost of flavor.
Low-carb noodles: Stir in some shirataki noodles for a noodle soup without the carbs.
More Low Carb Recipes
If you love this keto turkey soup, be sure to check out these other delicious recipes:
- Low Carb Turkey Taco Skillet
- 12 Keto Ground Turkey Recipes
- Spaghetti Squash Noodle Soup
- Low Carb Chicken Tortilla Soup
Keto Turkey Soup
This Keto Turkey Soup is creamy, hearty, and packed with turkey and veggies— all without the carbs!
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 carrot, diced
- 3 cloves garlic, minced
- 3 cups turkey or chicken stock
- 2 cups diced turkey meat
- 16 oz cauliflower rice (fresh or frozen)
- 2 cups cut green beans (fresh or frozen)
- 1 teaspoon salt
- 1 teaspoon italian seasoning
- 1/2 teaspoon poultry seasoning
- ¼ teaspoon red pepper flakes
- ¼ teaspoon cracked black pepper
- 1 cup heavy cream
Instructions
- In a large pot over medium heat, melt the butter, then add the onion, celery and carrots and cook, stirring occasionally, until vegetables have started to soften. Add the garlic and cook for an additional minute.
- Add the turkey, cauliflower rice, green beans, salt, Italian seasoning, poultry seasoning, red pepper flakes, and cracked black pepper. Bring to a boil, then turn the heat down and allow to simmer for 10 minutes.
- Pour in the turkey or chicken stock and stir.
- Stir in the heavy cream and cook for an additional 5 minutes.
- Serve immediately.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 323Total Fat 19gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 8gCholesterol 131mgSodium 454mgCarbohydrates 10gFiber 3gSugar 4gProtein 28g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.
