Description
A cozy and soul-warming Zuppa Toscana Soup featuring smoky turkey bacon, creamy potatoes, nutrient-rich kale, and melty shredded mozzarella cheese (vegetal). This hearty and flavorful soup is perfect for chilly evenings and easy to customize for any dietary preference.
Ingredients
Scale
Main Ingredients
- 6 oz smoked turkey bacon, chopped into bite-sized pieces
- 4 medium Yukon Gold or red potatoes, diced into cubes
- 4 cups kale, washed and roughly chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 6 cups chicken broth
- 1/2 cup shredded mozzarella cheese (vegetal)
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil (if needed for sautéing)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Ingredients: Chop the smoked turkey bacon into bite-sized pieces. Dice the potatoes into cubes. Finely chop the onion and garlic. Wash the kale thoroughly and roughly chop it.
- Cook the Turkey Bacon: Heat a large pot over medium heat and add the smoked turkey bacon. Cook until crispy and browned. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
- Sauté the Aromatics: Add a drizzle of olive oil to the pot if needed. Sauté the diced onion and garlic in the bacon drippings until the onions are translucent and fragrant, about 3 to 4 minutes.
- Add Potatoes and Broth: Toss in the diced potatoes and pour in the chicken broth, making sure the potatoes are just covered. Bring the soup to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15 minutes.
- Stir in Kale and Seasonings: Add the chopped kale to the pot along with apple cider vinegar, salt, pepper, and red pepper flakes if using. Let everything cook together for another 5 minutes until the kale wilts and softens.
- Finish with Turkey Bacon and Cheese: Return the crispy smoked turkey bacon to the pot, stir to combine, and remove from heat. Ladle into bowls and sprinkle generously with shredded mozzarella cheese (vegetal) for a creamy finish.
Notes
- Use Yukon Gold or red potatoes for creamier texture and less starch.
- Add kale last to keep its color vibrant and texture lively.
- Use homemade or quality store-bought broth for better flavor.
- Cook turkey bacon separately to keep it crisp and prevent sogginess in the soup.
- Season gradually, tasting and adjusting salt and spices to maintain balance.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 3g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg
Keywords: Zuppa Toscana, turkey bacon soup, kale soup, creamy potato soup, hearty soup, gluten free soup