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Whole30® Zuppa Toscana

1500x609 Zuppa Toscana

A spin on a restaurant favorite, this hearty soup is creamy, satisfying and takes less than an hour to pull together.

Serves 4-6 | Total Time: Less Than 60 Mins


  • 1 (8-ounce) package Applegate® No-Sugar Sunday Bacon, chopped
  • 1 (16-ounce) package Applegate® Turkey Burgers
  • 1½ tablespoons dried Italian seasoning
  • ½ teaspoon crushed red pepper flakes
  • Kosher salt
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 carrots, chopped
  • 4 garlic cloves, finely chopped
  • 4 cups chicken stock
  • 4 cups chopped cauliflower florets
  • 1 (14-ounce) can coconut milk, well shaken
  • 4 cups chopped kale leaves
  • Freshly ground black pepper
650x450 Zuppa Toscana


  1. In a heavy soup pot over medium heat, cook the bacon, stirring frequently, until browned and crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate.
  2. Add the frozen burgers to the bacon fat in the pot and cook over medium heat, using a wooden spoon to break up the meat into bite-sized pieces. Sprinkle the Italian seasoning, red pepper flakes and 1 teaspoon kosher salt over the turkey and mix in well. Cook, stirring occasionally, until browned and cooked through, about 10 minutes. Transfer the turkey to a bowl and return the pot to the heat.
  3. Add the olive oil, onions, carrots and garlic to the pot. Cook, stirring frequently, until softened, about 5 minutes. Add the chicken stock. When mixture begins to simmer, add the cauliflower florets. Simmer gently until cauliflower is crisp-tender, about 8 minutes.
  4. Stir in the coconut milk and the cooked turkey. Cook until heated through, about 5 minutes. Add the kale and cook until tender but leaves are still bright green, 3 to 5 minutes. Season to taste with salt and pepper.
  5. Ladle soup into bowls and sprinkle with reserved bacon. Serve hot.