This easy Zuppa Toscana recipe is Whole30, dairy-free, and a delicious, healthy way to beat the cold outdoors.
- 6-½ ounces, weight Bacon diced
- 1 Medium onion, finely diced
- 1 pound Ground turkey or sausage meat
- 2 cloves Garlic, minced or pressed
- Sea salt and black pepper to taste
- 1 cup Almond Milk Cream
- 2-½ tablespoons Tapioca flour (or tapioca starch)
- 1-¾ ounce, weight Dried tomatoes
- 4 Medium russet potatoes, peeled, cut into small cubes
- 4 cups Chicken broth (broth)
- 2 cups Water
- 4 ounces, weight Baby spinach or kale, coarsely chopped
Heat a large saucepan or Dutch oven over medium heat. Add chopped bacon and cook, stirring occasionally, until crisp. Remove the bacon from the pan and place it on a plate lined with towels to absorb excess fat.
Keep about 1 tablespoon of bacon grease in the pan and return to heat. Once hot again, add the onions and sauté until softened, about 3-4 minutes. Add ground turkey, garlic, salt and pepper. Cook the meat for 5 to 6 minutes, chopping it with a wooden spoon as it cooks.
Meanwhile, in a measuring cup or small bowl, whisk the milk with the tapioca flour until well incorporated.
Once the meat begins to brown, add the sun-dried tomatoes, potatoes, broth, water and milk-flour mixture. Put the lid on and reduce the heat to Low. Simmer until potatoes are tender and soup has thickened, about 15 to 20 minutes.
Once the soup is cooked, turn off the heat and add the spinach. Stir until softened, then pour into bowls. Garnish with crispy bacon and serve immediately. Enjoy!