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Heat oil in a large stock pot, then cook your ground turkey until almost browned, about 4-5 minutes.
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Fast + Healthy Tuscan Soup
With a few simple swaps, we’ve made our favorite restaurant-style Tuscan soup MUCH healthier!
Here’s how we did it!
➡️ Ground Turkey instead of Italian Sausage
➡️Add lots of garlic, red pepper flakes, and fennel seeds to mimic that sausage flavor
➡️Minimal amount of healthy oil instead of a half stick of butter
➡️Bone broth for added protein instead of conventional bouillon
➡️Added fresh kale or spinach
➡️Option to use non-dairy milk if you choose
Like most soup, it’s even tastier the next day, so make a double batch!
Makes 6-8 servings
Ingredients:
- 1.5 lbs ground turkey
- 1 Tbsp olive oil, or avocado oil
- 1 sweet yellow onion, diced
- 1 tsp oregano
- 1/2 tsp fennel seed
- 1/8-1/4 tsp red pepper flakes (depending on your heat preference)
- 4-5 fresh garlic cloves, pressed
- 4 medium Russet potatoes, peeled and chopped into small cubes
- 1/4 cup chopped sun-dried tomatoes
- sea salt and fresh ground black pepper
- 6 cups chicken bone broth, or vegetable broth, or water
- a large handful of baby kale, or baby spinach, ribs/stems removed
- 1 cup unsweetened coconut milk (preferred), almond milk, or grass-fed cream
- a large handful of fresh basil, chopped
- a small handful of fresh parsley, chopped
Instructions:
Heat oil in a large stock pot, then cook your ground turkey until almost browned, about 4-5 minutes.
In that same pot with your cooked meat, stir in the onions, oregano, fennel seeds, red pepper flakes, garlic, sun dried tomatoes, and a tiny pinch of sea salt and pepper, then cook for a few minutes more, stirring frequently until the onions soften.
Add in the potatoes and broth, reduce heat and bring it to a simmer.
Cover your pot and continue to simmer until potatoes are tender, about 15 minutes more, then add kale or spinach, stir, and turn off heat.
Allow to sit, covered for 5 minutes, then gently stir again.
Finally, with your stock pot completely removed from heat; add in the milk, basil and parsley. Give everything a big gentle stir.
Taste and season your soup with sea salt and pepper if desired. Allow to cool a bit before serving. Even tastier the next day, so make a double batch!
Enjoy!
❤Rachel
Ingredients
- 1.5 lbs ground turkey
- 1 Tbsp olive oil, or avocado oil
- 1 sweet yellow onion, diced
- 1 tsp oregano
- 1/2 tsp fennel seed
- 1/8-1/4 tsp red pepper flakes (depending on your heat preference)
- 4-5 fresh garlic cloves, pressed
- 4 medium Russet potatoes, peeled and chopped into small cubes
- 1/4 cup chopped sun dried tomatoes
- sea salt and fresh ground black pepper
- 6 cups chicken bone broth, or vegetable broth, or water
- a large handful of baby kale, or baby spinach, ribs/stems removed
- 1 cup unsweetened coconut milk (preferred), almond milk, or grass fed cream
- a large handful of fresh basil, chopped
- a small handful of fresh parsley, chopped
Instructions
- Heat oil in a large stock pot, then cook your ground turkey until almost browned, about 4-5 minutes.
- In that same pot with your cooked meat, stir in the onions, oregano, fennel seeds, red pepper flakes, garlic, sun dried tomatoes, and a tiny pinch of sea salt and pepper, then cook for a few minutes more, stirring frequently until the onions softens.
- Add in the potatoes and broth, reduce heat and bring it to a simmer.
- Cover your pot and continue to simmer until potatoes are tender, about 15 minutes more, then add kale or spinach, stir, and turn off heat.
- Allow to sit, covered for 5 minutes, then gently stir again.
- Finally, with your stock pot completely removed from heat; add in the milk, basil and parsley.
- Give everything a big gentle stir.
- Taste and season your soup with sea salt and pepper if desired.
- Allow to cool a bit before serving.
- Even tastier the next day, so make a double batch!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1.5 lbs ground turkey
- 1 Tbsp olive oil, or avocado oil
- 1 sweet yellow onion, diced
- 1 tsp oregano
- 1/2 tsp fennel seed
- 1/8-1/4 tsp red pepper flakes (depending on your heat preference)
- 4-5 fresh garlic cloves, pressed
- 4 medium Russet potatoes, peeled and chopped into small cubes
- 1/4 cup chopped sun dried tomatoes
- sea salt and fresh ground black pepper
- 6 cups chicken bone broth, or vegetable broth, or water
- a large handful of baby kale, or baby spinach, ribs/stems removed
- 1 cup unsweetened coconut milk (preferred), almond milk, or grass fed cream
- a large handful of fresh basil, chopped
- a small handful of fresh parsley, chopped
Instructions
- Heat oil in a large stock pot, then cook your ground turkey until almost browned, about 4-5 minutes.
- In that same pot with your cooked meat, stir in the onions, oregano, fennel seeds, red pepper flakes, garlic, sun dried tomatoes, and a tiny pinch of sea salt and pepper, then cook for a few minutes more, stirring frequently until the onions softens.
- Add in the potatoes and broth, reduce heat and bring it to a simmer.
- Cover your pot and continue to simmer until potatoes are tender, about 15 minutes more, then add kale or spinach, stir, and turn off heat.
- Allow to sit, covered for 5 minutes, then gently stir again.
- Finally, with your stock pot completely removed from heat; add in the milk, basil and parsley.
- Give everything a big gentle stir.
- Taste and season your soup with sea salt and pepper if desired.
- Allow to cool a bit before serving.
- Even tastier the next day, so make a double batch!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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