Creamy Turkey Pot Pie Soup (low carb)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 183.7
  • Total Fat: 4.9 g
  • Cholesterol: 24.8 mg
  • Sodium: 174.4 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 4.9 g
  • Protein: 16.4 g

View full nutritional breakdown of Creamy Turkey Pot Pie Soup (low carb) calories by ingredient
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Great way to use up leftovers from holiday meals. Great way to use up leftovers from holiday meals.
Number of Servings: 4


    1 Tablespoon olive oil
    1 cup onion, diced
    1 clove garlic, minced
    1/4 teaspoon poultry seasoning
    1/2 teaspoon parsley, or other herbs you prefer
    1 cup celery, diced
    1/2 cup carrots, diced
    2 cups Faux Mashed Potatoes (cauliflower)
    3 cups broth (low sodium chicken or veggie)
    1 cup zucchini diced
    1 cup turkey meat, shredded or diced
    1 cup peas (frozen ok)
    Salt & pepper to taste


Great on a cold day. Serve with a nice crisp salad.


1. In a heavy soup pot, sauté the onion and garlic in olive oil until translucent, then add the herbs and celery and carrots, sautéing for about 5 minutes until softened.

2. in a bowl, thin the mashed cauliflower with a little of the broth until creamy. Add the rest of the broth to the soup pot, and stir in the cauliflower mixture a little at a time until fully incorporated.

3. Add the zucchini and turkey, and bring to a simmer. Cook for about 10 minutes or so until the veggies are ready to eat. Add the frozen peas and cook for another minute or two until the peas are hot. Season to taste with salt & pepper.

Serving Size: makes 4 servings

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