Healthy Zuppa Toscana with Ground Turkey
Zuppa Toscana is a traditional Italian soup, and when you translate this in English, it means soup from Tuscany or Tuscan soup.
Equipment
Large stockpot or Dutch oven (6-quart / 5.7L minimum)
10-inch skillet for browning turkey and bacon
Wooden spoon
Ladle
Cutting board and chef’s knife
Slow cooker (optional, for crockpot method)
Ingredients
1 pound ground turkey (minced turkey) - 450g, minced turkey
1-2 teaspoons Italian seasoning
1 medium white onion - diced, approximately 1 cup / 150g
3 slices bacon - nitrate-free, about 3 oz / 85g
4 cloves garlic - minced, approximately 2 teaspoons / 10g
10 cups water - 2.4L- 1 ½ tablespoons concentrated chicken base - 22ml, such as Better Than Bouillon
- 2 cups whole milk or 2% milk - 480ml
- 4 medium Yukon Gold or Russet potatoes - about 1.5 lb / 680g, peeled and diced into 1/2-inch cubes
4 cups kale - about 4 oz / 115g, stems removed, torn into bite-sized pieces
¼ teaspoon red pepper flakes - for serving, optional
2 tablespoons Parmesan cheese - freshly grated, for serving, about 15g per bowl
Instructions
- Heat a 10-inch skillet over medium-high heat. Add the ground turkey and 1-2 teaspoons Italian seasoning, breaking the meat into small crumbles with a wooden spoon. Cook for 6-8 minutes until no pink remains and the internal temperature reaches 165°F / 74°C. Drain any fat, transfer to a plate, and set aside.1 pound ground turkey (minced turkey), 1-2 teaspoons Italian seasoning
- In the same skillet over medium heat, lay the bacon slices flat and cook for 4-5 minutes per side until crispy. Transfer to a paper towel-lined plate and crumble when cool enough to handle. Reserve the bacon drippings in the skillet.3 slices bacon
- Reduce the heat to medium-low. Add the diced onion to the reserved bacon drippings and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30-60 seconds more until fragrant. Do not let the garlic brown.1 medium white onion, 4 cloves garlic
- Transfer the onion-garlic mixture to a large stockpot (6-quart / 5.7L minimum). Add the cooked turkey, crumbled bacon, water, and chicken base. Stir well to dissolve the base, then bring to a boil over high heat.1 pound ground turkey (minced turkey), 3 slices bacon, 10 cups water, 1 1/2 tablespoons concentrated chicken base
- Reduce heat to medium, add the diced potatoes, and simmer uncovered for 20-25 minutes until the potatoes are fork-tender.4 medium Yukon Gold or Russet potatoes
- Reduce heat to medium-low, stir in the milk, and simmer gently for 5-7 minutes until heated through. Do not let the soup return to a rolling boil or the milk may curdle.2 cups whole milk or 2% milk
- Stir in the torn kale and simmer for 5-7 minutes until the leaves are wilted and tender but still bright green.4 cups kale
- Ladle the soup into bowls and top each serving with freshly grated Parmesan cheese and a pinch of red pepper flakes if desired. Serve immediately.1/4 teaspoon red pepper flakes, 2 tablespoons Parmesan cheese
Notes
Storage: Refrigerate in an airtight container for up to 4 days. The soup thickens overnight as potatoes absorb liquid — add a splash of milk or water when reheating.
Freezing: Freeze the base without kale and milk for up to 3 months. Add fresh kale and milk when reheating to prevent grey, mushy greens.
Make-Ahead: Complete the soup through step 5, cool, and refrigerate. Add milk and kale when you reheat the next day for the freshest texture.
Substitution: Swap ground turkey for bulk Italian sausage (drain the extra fat) or use ground chicken for an equally lean option.
Pro Tip: Season the ground turkey aggressively with Italian seasoning — lean turkey is bland without generous herbs, so taste and adjust before adding it to the pot.
Slow Cooker Method: Brown the turkey, bacon, onion, and garlic on the stovetop first. Transfer everything to the slow cooker with the water, chicken base, and potatoes. Cook on high for 4 hours until potatoes are soft, then stir in the milk and switch to low. Add the kale 5-10 minutes before serving.
Nutrition
Serving: 1servingCalories: 387kcalCarbohydrates: 33gProtein: 32gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 78mgSodium: 663mgPotassium: 1145mgFiber: 4gSugar: 7gVitamin A: 1924IUVitamin C: 45mgCalcium: 234mgIron: 2mg
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