Turkey Zuppa Toscana
Description
Zuppa Toscana is a creamy, hearty, meal-worthy soup filled with turkey, sausage, kale, and potatoes; perfect for using up leftover turkey and feeding a crowd.
Ingredients
•
1 pound ground Italian sausage
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1/2 cup unsalted butter
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1 pound leftover cooked turkey, pulled
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1/2 cup turkey drippings
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3 tablespoons minced garlic
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1 tablespoon ground thyme
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1 tablespoon dried parsley
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1 tablespoon mustard powder
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2 teaspoons salt
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1 teaspoon ground black pepper
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3 cups water
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3 russet baking potatoes, unpeeled and cubed
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8 ounces white mushrooms, quartered
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1 medium white onion, halved and sliced
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8 ounces chopped kale
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8 ounces sour cream
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1 cup milk
Directions
1
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set cooked sausage aside.
2
Melt butter in a Dutch oven over medium-high heat. Stir in turkey, drippings, garlic, thyme, parsley, mustard powder, salt, and pepper. Add water and bring to a boil, about 5 minutes. Stir in browned sausage, potatoes, mushrooms, and onion. Reduce temperature to medium-low and simmer until potatoes are tender, stirring soup every 10 minutes, for 30 to 45 minutes.
3
Stir kale into the soup and reduce temperature to low. Simmer until kale wilts, about 5 minutes.
4
Stir sour cream and milk into the soup, cover, and simmer 10 minutes more.