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Creamy + Skinny Tuscan Soup

Ingredients

  • 1 Tbsp olive oil or avocado oil
  • 1.5 lbs. ground chicken or turkey
  • sea salt and freshly ground black pepper to taste about 1/4 teaspoon each
  • 1 Tbsp Italian seasoning
  • 1 tsp fennel seeds
  • 1 large yellow onion diced
  • 2 large carrots peeled and diced small
  • 4 celery stalks diced
  • 4 fresh garlic cloves minced
  • 5 cups chicken bone stock or broth
  • 2 cups milk of choice I love using unsweetened cashew milk, or coconut milk
  • 2 Tbsps gluten-free flour
  • 1 small head of cauliflower chopped into florets
  • 2 cups chopped fresh spinach leaves
  • 4 slices nitrate-free bacon cooked and crumbled, as topping; optional

Instructions

  • Heat oil in a large dutch oven or stockpot over medium-high heat. Add in your ground meat, Italian seasonings, fennel seeds, and fresh minced garlic.
  • Sprinkle with sea salt and pepper and cook, breaking the meat with a wooden spoon, until cooked through.
  • Stir in onion, carrot, and celery then continue to cook for another 4 minutes, stirring occasionally.
  • Pour in your chicken broth, bring soup to a boil, then reduce the heat to simmer.
  • Add in the cauliflower and simmer until fork-tender, about 10 minutes.
  • Meanwhile, in a large jar whisk milk and flour until well combined.
  • Pour this milk/flour mixture into your soup and continue to simmer for a few minutes more until it begins to thicken.
  • Add in the spinach and stir just until wilted.
  • Taste test and adjust seasonings if desired.
  • Ladle your delicious soup into bowls and sprinkle with crumbled bacon and freshly ground black pepper.
  • Enjoy!