Description
This rich and comforting Zuppa Toscana soup features smoky turkey bacon, plant-based Italian sausage, creamy plant-based cheese, and fresh vegetables simmered together with savory herbs and a touch of apple cider vinegar for a cozy, soul-satisfying meal perfect for chilly evenings or casual gatherings.
Ingredients
Scale
Meat and Protein
- 6 ounces smoked turkey bacon, chopped
- 12 ounces Italian sausage (plant-based optional), crumbled
Vegetables and Aromatics
- 1 large russet potato, diced evenly
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups kale or spinach, chopped
Liquids and Sauces
- 6 cups vegetable broth (natural and gluten-free)
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar
Dairy and Texture
- 1 cup creamy plant-based cheese (plant-based)
- 1 teaspoon natural gelling agent
Herbs and Seasonings
- 1 teaspoon fresh thyme (or rosemary or parsley), chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the foundation: In a large pot over medium heat, crisp the chopped smoked turkey bacon until golden and fragrant. Remove the bacon and set aside. Using the same pot, add diced onions and minced garlic, cooking until translucent and aromatic to build a flavorful base for the soup.
- Brown the Italian sausage: Add the plant-based or regular Italian sausage to the pot, breaking it apart with a spoon as it browns. This step adds savory depth and richness that complements the smoky bacon beautifully.
- Add potatoes and broth: Stir in the evenly diced russet potatoes and pour in the vegetable broth. Bring the mixture to a simmer and cook until the potatoes are tender but not mushy, allowing them to soak up the flavors of the broth.
- Introduce kale and seasonings: Add the chopped kale or spinach along with the vegetarian Worcestershire sauce (natural) and fresh herbs. Let the soup simmer just until the greens wilt and release their vibrant color and nutrients into the broth.
- Finish with creaminess and tang: Lower the heat and fold in the creamy plant-based cheese until melted and smooth. Stir in the apple cider vinegar to brighten the flavors, then sprinkle in the natural gelling agent to achieve a comforting, slightly thickened texture. Season with salt and black pepper to taste.
Notes
- Use high-quality smoked turkey bacon for the best smoky flavor.
- Dice potatoes evenly to ensure uniform cooking.
- Add greens towards the end of cooking to keep their color and fresh taste.
- Adjust the amount of natural gelling agent carefully to avoid a heavy texture.
- For deeper flavors, refrigerate the soup overnight before reheating gently.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Zuppa Toscana, plant-based soup, creamy soup, turkey bacon soup, gluten free soup, comforting soup
