Whole30 Turkey Zuppa Toscana

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Well, hey. I know it has been awhile since I have shared a new recipe. And can I be honest? Pregnancy has just gotten the best of me. Things that I once loved just don’t sound appealing and I have been rotating through some of the same meals over and over. Keeping it simple and trying to get lots of nutritious food with the occasional french fry is my main goal these days.

That plus Louisiana summer heat has me avoiding the hot stove cooking, but here we are on the tail end of summer (right?! Please say it’s coming to an end!) and I find myself READY for Fall. Patrick was watching football this weekend and it automatically triggered the envies (Louisiana word for ‘cravings’) for gumbo. The sounds of an LSU 4th down cheer pumping through the TV triggers the impulse to stir roux and chop the trinity. Anybody else?
That being said, I must say i feel so basic with my primal desire for all the pumpkin baked goods and every. single. soup.

I LOVE SOUP. Its hearty, full of nutrients, versatile and so easy to make a giant pot and enjoy throughout the week. This soup? Well its in my personal Hall of Fame favorites. My friend Lauren Song made this for me when I visited her while on a Whole30 once and my entire world was changed. I have since changed the recipe, as I tend to do, subbing ground turkey with italian sausage seasoning for the Italian sausage (no pork for me!) and minor tweaks here and there. This is one of those recipes I find myself typing up to send friends constantly, and its honestly one of my favorites to make for dinner guests. These days I have been serving it with a loaf of my homemade crunchy bread (more on the easiest + best recipe later).

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This fall do yourself and every person you know and feed a favor and make a pot of this, or do like I do and double it to have plenty of leftovers. ENJOY.

INGREDIENTS

1 Medium Yellow Onion, chopped

2 Garlic cloves, minced

1 lb Ground Turkey

Italian Sausage Spice Mixture:

  • 1 tsp Ground Black Pepper

  • 1 1/2 tsp Italian Seasoning

  • 1 tsp Garlic Powder

  • 1/8 tsp Red Pepper Flakes

  • 3/4 tsp Dried Fennel Seeds

3 Medium Red Potatoes (about 6 Cups), Diced

7 Cups Chicken Broth

8-10 oz Fresh Kale, chopped

1 15 oz can Coconut Milk (Full Fat)

2 1/2 tsp Italian Seasoning

1/4 - 1/2 tsp red pepper flakes (optional depending on how much spice you like)

1 1/2 tsp Kosher Salt



METHOD

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Heat heavy-bottomed pot over medium heat. Drizzle in 1 Tbsp of olive oil. 

Toss chopped onions into the hot oil + sauté until soft and translucent. Add minced garlic and sautee for another 30 seconds, allowing garlic to become fragrant but don’t burn it!

Add ground turkey + sprinkle Italian Spice Mixture, stir to combine the onion mixture, meat and spices. Allow the meat to cook until browned. 

While the meat is browning I dice and rinse my potatoes.

Once meat is fully cooked, pour in chicken broth, the remaining spices, and the diced red potatoes. Bring to a boil then reduce heat, allowing it to simmer 20 minutes, or until potatoes are softened.

Add in the fresh kale and coconut milk, stirring to combine. Simmer another 15 minutes, or until the kale is cooked down and soft. 

Serve hot + enjoy!


*My favorite thing about soup is the longer it sits + simmers, the better it tastes. This meal makes a great meal prep idea- and is awesome reheated for lunch or dinners throughout the week. ENJOY!