Description

This easy Zuppa Toscana recipe features smoked turkey bacon, creamy potatoes, hearty kale, and luscious plant-based cream to create a soul-warming, comforting soup perfect for chilly days or any time you want a wholesome meal. Simple to prepare and full of flavor, it combines pantry staples for a rich and savory broth with healthy, nutrient-packed ingredients.

Ingredients

Scale

Base Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
6 slices smoked turkey bacon, chopped
4 medium russet potatoes, peeled and diced
6 cups vegetable broth

Greens and Seasonings

4 cups fresh kale, chopped into bite-sized pieces
2 tablespoons vegetarian Worcestershire sauce (natural)
1 tablespoon apple cider vinegar
1 teaspoon sea salt, or to taste
1/2 teaspoon black pepper, or to taste
1/4 teaspoon crushed red pepper flakes (optional)

Finishing

1 cup plant-based cream
1 teaspoon natural gelling agent (optional, for thicker broth)

Instructions

Sauté the Aromatics and Bacon: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until fragrant and translucent. Add the smoked turkey bacon pieces and cook until they are lightly crisp to build a savory, smoky base for the soup.
Add Potatoes and Broth: Peel and dice the russet potatoes and add them to the pot. Pour in the vegetable broth ensuring the potatoes are mostly submerged. Bring to a gentle boil, then reduce heat to a simmer. Cook until the potatoes are tender, about 15 minutes.
Incorporate Kale and Seasonings: Stir in the chopped fresh kale. Add vegetarian Worcestershire sauce (natural), apple cider vinegar, sea salt, and black pepper. Let the soup simmer for a few more minutes until the kale softens but still maintains a slight bite.
Finish with Plant-Based Cream: Lower the heat and slowly pour in the plant-based cream, stirring gently to combine evenly. Warm the soup through without letting it boil to keep the cream smooth and the broth rich.
Taste and Adjust: Taste the soup and adjust seasoning as needed. Add more sea salt, black pepper, or crushed red pepper flakes if a bit of heat is desired. Serve hot for the best flavor experience.

Notes

Use starchy potatoes like russet or Yukon Gold for a naturally thicker and creamier soup.
Do not overcook kale to preserve its vibrant green color and pleasant texture.
Simmer gently after adding the plant-based cream to prevent it from breaking.
Browning turkey bacon and sautéing aromatics before adding liquids enhances depth of flavor.
Season gradually throughout cooking since reduced liquids intensify seasoning.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Appetizers
Method: Baking
Cuisine: Italian-inspired

Nutrition

Serving Size: 1.5 cups
Calories: 220
Sugar: 3g
Sodium: 650mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 7g
Cholesterol: 10mg

Keywords: Zuppa Toscana, soup, plant-based cream, kale soup, turkey bacon soup, creamy potato soup, Italian soup, weeknight dinner, hearty soup