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

Craig Arndt


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

529 calories; 38.2 g total fat; 148 mg cholesterol; 1563 mg sodium. 18.7 g carbohydrates; 28.9 g protein; Full Nutrition