30-Minute Low Carb Spinach Turkey Soup Guaranteed to Soothe

You know those days when you want something warm, comforting, and healthy without spending hours in the kitchen? That’s exactly why I make this low carb spinach turkey soup on repeat. It’s my go-to when I need a quick, protein-packed meal that won’t weigh me down. The fresh spinach wilts into the rich broth, and the ground turkey soaks up all those garlicky, herby flavors—trust me, it’s way more exciting than it sounds. Plus, it’s one of those rare dishes that’s both cozy and guilt-free. Perfect for busy weeknights or when you’re craving a light but satisfying bowl of goodness.

Why You’ll Love This Low Carb Spinach Turkey Soup

This soup checks all the boxes for me – and I know you’ll feel the same way once you try it. Here’s why it’s become my kitchen staple:

• Ready in 30 minutes flat – perfect for those “I need dinner NOW” moments
• Packed with 25g protein per serving to keep you full for hours
• Just 8g net carbs but still tastes indulgent and comforting
• Uses simple ingredients you probably already have in your fridge
• Freezer-friendly for easy meal prep – I always stash some for lazy days

Honestly, it’s the kind of recipe that makes eating healthy feel effortless – no weird ingredients or complicated steps, just good, nourishing food.

Ingredients for Low Carb Spinach Turkey Soup

Here’s the beautiful part – you only need a handful of simple ingredients to make this soup sing. I always tell people: better ingredients mean better flavor, so don’t skip on quality here!

• 1 lb ground turkey – go for 93% lean for the best balance of flavor and healthiness
• 4 cups fresh spinach – packed (none of that wimpy half-filled cup business!)
• 1 medium onion, diced – about 1 cup, yellow or white both work great
• 2 cloves garlic, minced – or more if you’re garlic-obsessed like me
• 4 cups chicken broth – low sodium so you can control the salt level
• 1 tbsp olive oil – the good stuff for sautéing
• 1 tsp salt – plus more to taste at the end
• 1/2 tsp black pepper – freshly ground if you can
• 1/2 tsp dried thyme – rub it between your fingers to wake up the flavor

See? Nothing fancy, just real food that works together perfectly. Now let’s get cooking!

Equipment Needed

Before we dive in, let’s make sure you’ve got everything ready – this soup comes together fast once you start cooking! Here’s what you’ll need:

• A large pot (at least 4 quarts) – trust me, you want the extra space for stirring
• Wooden spoon – my go-to for scraping up all those tasty browned bits
• Chef’s knife – for quick onion and garlic prep
• Cutting board – preferably one that doesn’t slide around
• Measuring spoons – eyeballing thyme never works out for me

That’s it! No fancy gadgets required – just good old-fashioned stovetop cooking. Now roll up those sleeves!

How to Make Low Carb Spinach Turkey Soup

Alright, let’s get cooking! This soup comes together so fast you’ll be amazed – but don’t let the speed fool you. Each step builds layers of flavor that make this simple soup taste like you simmered it all day. Here’s exactly how I do it:

Step 1: Sauté the Aromatics

First, heat that olive oil in your large pot over medium heat – you’ll know it’s ready when it shimmers slightly. Toss in your diced onions and give them a good stir. Now here’s my trick: don’t rush this part! Let those onions cook for about 3-4 minutes until they turn translucent and smell sweet. That’s when you add the minced garlic – just 30 seconds more until it’s fragrant (but not browned!), stirring constantly so it doesn’t burn. This combo is the flavor foundation of your whole soup!

Step 2: Cook the Turkey

Next, crumble in your ground turkey. I use my wooden spoon to break it up as it cooks – you want nice small pieces throughout the soup. Cook it for about 5-6 minutes, stirring occasionally, until there’s no pink left and those turkey bits get slightly golden in spots. Pro tip: if there’s any excess liquid, just let it cook off – we want concentrated turkey flavor, not boiled meat!

Step 3: Simmer the Soup

Now pour in your chicken broth and crank the heat up to bring it to a lively boil. Once bubbling, reduce to a gentle simmer and add all that fresh spinach – it’ll look like a mountain at first, but don’t worry! Stir it in along with the salt, pepper, and thyme. Let everything mingle for about 10 minutes – just until the spinach wilts down and turns that gorgeous dark green. Taste and adjust seasoning if needed – sometimes I add an extra pinch of salt or pepper at this stage. That’s it – soup’s ready!

Tips for Perfect Low Carb Spinach Turkey Soup

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “oh wow, can I have seconds?” good. Here are my can’t-live-without tips:

• Fresh spinach is non-negotiable – frozen works in a pinch, but fresh gives you those vibrant green leaves that hold their texture beautifully. I always buy the pre-washed bags to save time!
• Taste as you go with the salt – broths vary so much in saltiness. I start with 1 tsp, then add more at the end if needed. Your taste buds will thank you.
• Don’t overcook the spinach – it only needs about 10 minutes to wilt perfectly. Any longer and you lose that lovely bright color and slight bite.
• Brown the turkey well – those little caramelized bits add SO much flavor. If your turkey starts sticking, that’s actually a good thing – just scrape up those tasty browned bits when you add the broth.

One last thing – this soup tastes even better the next day as the flavors meld. If you can resist eating it all right away, that is!

Variations for Low Carb Spinach Turkey Soup

One of my favorite things about this soup is how easily you can switch it up based on what you’ve got in the fridge or what you’re craving that day. Here are some of my go-to twists that keep things interesting:

• Swap spinach for kale – just remove those tough stems and chop the leaves roughly. It’ll need about 5 extra minutes to soften up perfectly.
• Toss in mushrooms – sliced creminis sautéed with the onions add such a meaty depth. My husband calls this the “umami bomb” version!
• Add a splash of cream – about 1/4 cup heavy cream stirred in at the end makes it extra luxurious (still low carb!).
• Spice it up – a pinch of red pepper flakes or dash of hot sauce gives it a nice kick when I’m feeling adventurous.
• Throw in zucchini noodles – I sometimes spiralize one small zucchini right into the pot during the last 2 minutes of cooking.

The beauty of this recipe is that it welcomes creativity – I’ve even used Swiss chard when my spinach went bad, and it turned out fantastic. As long as you keep that base of turkey, aromatics, and broth, you really can’t go wrong. What variations will you try first?

Serving Suggestions

This soup shines all on its own, but I love rounding out the meal with a few simple sides – especially when I’m serving it for dinner. Here’s what I reach for most often:

• A crisp side salad – just some mixed greens with lemon vinaigrette cuts through the soup’s richness perfectly
• Keto garlic bread – my favorite quick version? Toast some low carb bread with garlic butter under the broiler
• Parmesan crisps – bake little piles of grated parmesan until golden for the easiest crunchy topping
• Avocado slices – their creaminess pairs surprisingly well with the turkey and spinach

Honestly though? Some days I just grab a spoon and dig right in – no frills needed. The soup’s that good on its own!

Storage & Reheating

Here’s the best part about this soup – it actually gets better as it sits! The flavors deepen overnight, making leftovers something to look forward to. Just follow these simple storage tips and you’ll have delicious meals ready in minutes all week long.

In the fridge: Let the soup cool completely before transferring it to an airtight container. It’ll keep beautifully for 3-4 days – though in my house, it never lasts that long! Pro tip: store it in single-serving portions so you can grab exactly what you need.

Reheating: My favorite method is on the stovetop over medium-low heat – just stir occasionally until it’s steaming hot. If you’re in a rush, the microwave works too – heat in 30-second bursts, stirring between each one. The spinach stays vibrant green this way instead of turning that sad olive color.

Freezing: Yes, you can freeze this soup! Portion it into freezer-safe containers, leaving about an inch of space at the top. It’ll keep for 2-3 months. Thaw overnight in the fridge before reheating gently – the spinach texture changes slightly, but the flavor remains fantastic. I always keep a few servings stashed for those “I forgot to meal prep” emergencies!

Nutritional Information

Let’s talk nutrition – because what’s the point of eating healthy if you don’t know why it’s good for you, right? This soup packs a serious nutritional punch while keeping things low carb and satisfying. The turkey brings lean protein to the party, spinach loads you up with vitamins, and that garlicky broth? Pure comfort without the guilt.

Now, I’m no nutritionist (just a home cook who reads too many food blogs), but here’s what makes this soup such a winner: it’s naturally low in carbs but high in all the good stuff your body craves. The exact numbers will dance around depending on your specific ingredients – like how much onion you really diced or whether your turkey was 93% or 85% lean.

Important note: All nutritional values are estimates and may vary based on your exact ingredients and portion sizes. But trust me – whether you’re counting carbs, watching calories, or just trying to eat more veggies, this soup has your back. It’s one of those rare recipes that feels indulgent while actually being nourishing – my favorite kind of kitchen magic!

FAQs About Low Carb Spinach Turkey Soup

I get questions about this soup all the time – turns out I’m not the only one obsessed with it! Here are the answers to the most common things people ask me:

Can I use frozen spinach instead of fresh?
Yes, but! You’ll need about half the amount (2 cups frozen instead of 4 fresh) since it’s more compact. Thaw and squeeze out excess water first – nobody wants watery soup! The texture changes slightly, but it still tastes great when fresh isn’t available.

Is this soup keto-friendly?
Absolutely! With just 8g net carbs per serving, it fits perfectly into a keto diet. I’ve served it to my keto friends countless times – just watch the onion amount if you’re being super strict.

Can I make it ahead for meal prep?
You bet – this soup is my meal prep hero! It actually tastes better on day two or three as the flavors meld. Store in airtight containers and reheat gently – the spinach keeps its color beautifully.

What if I don’t have ground turkey?
No problem! Ground chicken works just as well – I’ve even used lean ground beef when that’s all I had. The cooking method stays the same, just adjust seasoning to match the meat’s flavor.

How can I make it creamier?
Two ways I love: stir in 1/4 cup heavy cream at the end, or blend about 1 cup of the soup and mix it back in. Both add richness without many extra carbs!

Now it’s your turn to make this low carb spinach turkey soup magic happen in your kitchen! I can’t wait to hear how it turns out for you. Did you add any special twists? Maybe that pinch of red pepper flakes or a handful of mushrooms? Snap a photo of your beautiful bowl and tag me – I love seeing your creations! Remember, good food is meant to be shared, so don’t forget to pass this recipe along to anyone who needs a quick, healthy meal in their life. Happy cooking, friends!

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