Whole30 Zuppa Toscana (Tuscan Soup)

Heat a large pot or Dutch oven over medium heat. Add chopped bacon and cook, stirring occasionally, until crispy. Remove bacon from pot and place it on a towel-lined plate to absorb excess fat.

Keep about 1 tablespoon bacon fat in the pot and return to heat. Once hot again, add onions and sauté until softened, about 3–4 minutes. Add ground turkey, garlic, salt and pepper. Cook meat for 5–6 minutes, mincing it with a wooden spoon as it cooks.

Meanwhile, in a measuring jug or a small bowl, whisk milk with tapioca flour until well incorporated.

Once meat starts to brown, add sun-dried tomatoes, potatoes, broth, water, and the milk-flour mixture. Put the lid on and reduce heat to Low. Simmer until potatoes are tender and soup has thickened, about 15–20 minutes.

Once soup is done, turn heat off and add spinach. Stir until wilted, then ladle into bowls. Top with crispy bacon and serve immediately. Enjoy!