Low-Carb Spicy Turkey Soup with Cauliflower Rice recipe
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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
Nutrition Info
- 529 caloriescarbohydrate: 18.7 gcholesterol: 148.2 mgfat: 38.2 gfiber: 4.4 gprotein: 28.9 gsaturatedFat: 18.8 gservingSize: -sodium: 1563.2 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb Spicy Turkey Soup with Cauliflower Rice
Directions
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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.