Turkey Basil Florentine Soup

This recipe is a great light, flavorful soup. It works equally well with chicken or turkey. For those of you who like a kick to your soup- this one pairs well with hot sauce or sriracha sauce.

Turkey Basil Florentine Soup


  • 3 qrts broth-  turkey or chicken prefered
  • 3 cups cooked, chopped turkey or chicken
  • 2 Tbs butter
  • 1 lb cauliflower “riced”
  • 12 oz mushrooms, sliced
  • 1 onion, chopped
  • 10-12 ounces baby spinach
  • 1/2 tsp glucomannan
  • salt and pepper to taste
  • 2 cups cream
  • 1 bunch basil – chiffonade (about 1/2 loose cup)


  1. Melt butter in a medium saute pan. Saute onion until tender. Sprinkle with a little salt to help it cook better.
  2. Add mushrooms and saute until tender.
  3. To soup pot, add broth, mushroom/onion mixture and chicken. Add cauliflower (riced).
  4. Once cauliflower is tender (about 5-10 minutes), add spinach and turkey/chicken.
  5. Combine glucomannan and 1/2 cup of cool water in a separate container. Stir well to dissolve. Slowly pour into the soup, stirring well. Add cream and salt and pepper to taste.
  6. Add basil and serve.

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