Low-Carb Spicy Turkey Soup with Cauliflower Rice Recipe

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.