Zuppa Toscana Recipe (Dairy Free & Vegan option)

Prep Time: 10 mins

Cook Time: 30 mins 

Servings: 6

INGREDIENTS:

• 1 lb. ground turkey (Can substitute vegan sausage links 1 morningstar box) 

• 1/2 yellow onion - peeled and minced 

• 5-6 large russet potatoes - peeled and chopped into bite-sized pieces 

• 1/2 bag of spinach, de-stemmed and chopped 

• 1/2 cup dairy free cream cheese (or regular cream cheese)

• 1/2 cup almond milk (or regular)

• 6 cups water 

• 1 1/2 cubes chicken bouillon substitute vegetable bouillon or mushroom bouillon for vegetarian

• 2 tbsp flour 

• 1 tbsp garlic powder

• 1/4 tsp red pepper flake 

• 1/4 tsp pepper

• 1 1/2 tsp grapeseed oil

INSTRUCTIONS:

1. Heat a large soup pot over MEDIUM heat, add in half the grapeseed oil. 

2. Add ground turkey to pot and begin crumbling until brown. When browned, move to bowl and set aside. 

3. Using the same pot over medium heat again, add the remaining oil and add the minced onion. Cook until mostly translucent. 

4. Sprinkle in the garlic powder and flour, mix all together in pot.

5. Add in the chicken bouillon and the cups of water, stirring as you pour.

6. Add in all the potatoes and bring to a boil. 

7. Gently boil for 15 minutes or so, until the potatoes are fork-tender. 

8. Add in the cream cheese and almond milk, spinach, and cooked sausage. 

9. Cook for another 5-10 minutes until cream cheese is dispersed and spinach is wilted.

10. Add in red pepper flakes and pepper, mix all together in pot. 

11. Serve with crusty bread and a glass of wine, provecho!