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


Recipe Summary

30 mins
1 hr 20 mins
1 hr 50 mins
10 servings


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; protein 28.9g; carbohydrates 18.7g; fat 38.2g; cholesterol 148.2mg; sodium 1563.2mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I made this soup last night for dinner and yummmmm!! I made a few substitutions because #1 I hate peas... and #2 I didn't have cream of chicken soup. So I substituted an 8 oz package of fresh mushrooms and used a can of cream of mushroom soup. I did not add all the cayenne pepper because my 91 year old dad doesn't like a lot of spice but otherwise I followed it to a T. I did use smoked turkey and broth from that turkey so it was super smokey and sooooo delicious! Read More