Craig Arndt Recipe » Low-Carb Spicy Turkey Soup with Cauliflower Rice

Low-carb and full of spicy, savory flavor, this soup stars frozen cauliflower rice, veggies, sausage, and leftover turkey.

Ingredients

• 4 tablespoons butter, divided
• 1 pound pork sausage
• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 onion, chopped
• 1 green bell pepper, chopped
• 4 cups chopped cooked turkey, or to taste
• 1 (32 fluid ounce) container chicken stock
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 2 (10 ounce) packages frozen riced cauliflower
• 1 (10 ounce) package frozen peas
• 16 ounces heavy cream
• 1 tablespoon Cajun seasoning (such as Slap Ya Mama®)
• 2 teaspoons ground thyme
• 2 teaspoons seasoned salt
• 2 teaspoons ground black pepper
• 2 teaspoons smoked paprika
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cayenne pepper

Cooking Directions

1. Heat 2 tablespoons butter in a Dutch oven over medium-high heat. Brown sausage in the hot butter until browned and cooked through, 5 to 7 minutes. Transfer cooked sausage to a plate. Add celery, carrots, onion, bell pepper, and remaining butter to the pot. Cook over medium heat, scraping up browned bits and stirring to deglaze, 4 to 5 minutes.
2. Stir cooked sausage and turkey into the Dutch oven. Pour in chicken stock and cream of chicken soup. Stir and bring to a simmer, about 5 minutes. Add cauliflower rice and peas and return to a simmer, about 5 minutes. Stir in heavy cream, Cajun seasoning, thyme, seasoned salt, black pepper, smoked paprika, basil, oregano, red pepper flakes, and cayenne. Let simmer, stirring occasionally, for 1 hour. Season to taste and serve.

Nutrition Facts

• calories529
• carbohydrateContent18.7 g
• cholesterolContent148.2 mg
• fatContent38.2 g
• fiberContent4.4 g
• proteinContent28.9 g
• saturatedFatContent18.8 g
• sodiumContent1563.2 mg
• sugarContent4.2 g