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Whole30 Zuppa Toscana - Easy Tuscan Soup Recipe-14
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4.75 from 4 votes

Whole30 Zuppa Toscana Recipe

This easy Tuscan soup recipe is Whole30, dairy-free, cooks in under an hour and you can also serve it as a main as it's filling and nourishing.
Course dinner, lunch, Soup
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 288kcal
Author Mihaela

Ingredients

  • 6.5 oz (185g) bacon chopped
  • 1 medium onion finely diced
  • 1 lb (450g) ground turkey or sausage meat
  • 2-3 garlic cloves peeled and minced or pressed
  • 1.7 oz (50g) sun-dried tomatoes
  • 4 medium russet potatoes peeled and chopped into small cubes
  • 4 cups (1L) chicken broth (stock)
  • 2 cups (480 ml) water
  • 1 cup (240 ml) almond milk
  • 2 1/2 tbsp tapioca flour/starch
  • 4 oz (115g) baby spinach or kale roughly hopped
  • Sea salt and black pepper to your taste

Instructions

  • Heat a large pot* or Dutch oven* over medium heat. Add in chopped bacon and cook, stirring occasionally, until crispy. Remove the bacon from the pot, and place it on a towel-lined plate to absorb the excess fat.
  • Keep about 1 tbsp of bacon fat in the pot and return to heat. Once hot again, add in the onions and sauté until softened, about 3-4 minutes.
  • Add in the ground turkey, garlic, salt and pepper. Cook the meat for 5-6 minutes, mincing it with a wooden spoon* as it cooks.
  • Meanwhile, in a measuring jug* or a small bowl, whisk the milk with tapioca flour* until well incorporated.
  • Once the meat starts to brown, add in the sun-dried tomatoes, potatoes, broth, water, and the milk-flour mixture.
  • Put the lid on and reduce the heat to Low. Simmer until the potatoes are tender and the soup has thickened, about 15-20 minutes.
  • Once the soup is done, turn the heat off, and add in spinach. Stir until wilted, then ladle into bowls.
  • Top with crispy bacon and serve immediately.

Video

Notes

Please read the Tips & Tricks in the article before making this easy Zuppa Toscana recipe. Below is just a summary:
  1. If you want to replace any ingredients in this easy Tuscan soup recipe, see Tip #1.
  2. Check out Tip #2 for step-by-step instructions on how to make zuppa Toscana in an Instant Pot* and in a Crockpot*.
  3. To make it low-carb and Keto-friendly you'll need to replace some of the ingredients. See which at Tip #3.
  4. You can store it in the refrigerator in airtight containers* for up to 4 days, or in the freezer, in airtight containers or Ziploc bags*, for up to 3 months. See Tip #5 if you want to freeze it.
  5. Serve this super delicious Tuscan soup with roasted veggies. See how to make them at Tip #6.
  6. If you want to make it Paleo or spicy, check out Tip #7.
  7. To make Whole30 Zuppa Toscana, make sure the milk doesn't contain any sulfates, sweeteners or additives.
  8. If desired, top with fresh grated Parmesan.

Nutrition

Calories: 288kcal | Carbohydrates: 28g | Protein: 21g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 691mg | Potassium: 1060mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1408IU | Vitamin C: 22mg | Calcium: 88mg | Iron: 3mg