Thank you to The Food Group for kindly sponsoring this post. #Ad
It’s fall, y’all! And, soup is on! Truth be told this is my most favorite time of year! The crowds are less on the beaches here in South Walton, and I have more time to spend with my family and cooking up cozy meals like this easy Tuscan Soup!
I’m subbing the traditional white potatoes for cauliflower, and turkey meat for sausage, but including smoky bacon in this twist on the classic Tuscan Soup!
I have been using Hatfield products (like this bacon) for a long time now because I really like the fact they believe in delivering high-quality food to their customers. Hatfield is family owned, American made, and committed to sustaining American family farms. Hatfield Pork is Pork With a Pledge, which means it is ethically raised, no hormones or steroids added. I pickup up my Hatfield Bacon from my Publix, but it’s available at various retailers. Click here to see which retailer in your area carries their products.
Makes about 6 servings
1 Tbsp olive oil, or avocado oil
1.5 lbs. ground chicken or turkey
sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
1 Tbsp Italian seasoning
1 tsp fennel seeds
1 large yellow onion, diced
2 large carrots, peeled and diced small
4 celery stalks, diced
4 fresh garlic cloves, minced
5 cups chicken bone stock, or broth
2 cups milk of choice, I like using unsweetened cashew milk, or coconut milk
2 Tbsps gluten-free flour
1 small head of cauliflower, chopped into florets
2 cups chopped fresh spinach leaves
6 slices Hatfield bacon, cooked and crumbled (this makes the soup!)
Heat oil in a large dutch oven or stockpot over medium-high heat. Add in your ground meat, Italian seasonings, fennel seeds, and fresh minced garlic.
Sprinkle with sea salt and pepper and cook, breaking the meat with a wooden spoon, until cooked through.
Stir in onion, carrot, and celery then continue to cook for another 4 minutes, stirring occasionally.
Pour in your chicken broth, bring soup to a boil, then reduce the heat to simmer.
Add in the cauliflower and simmer until fork-tender, about 10 minutes.
Meanwhile, in a large jar whisk milk and flour until well combined.
Pour this milk/flour mixture into your soup and continue to simmer for a few minutes more until it begins to thicken.
Add in the spinach and stir just until wilted.
Taste test and adjust seasonings if desired.
Ladle your soup into bowls and sprinkle generously with crumbled bacon and freshly ground black pepper.