Turkey Zuppa Toscana

Got the idea after one Thanksgiving when we had so much turkey left over. One of my favorite soups is zuppa Toscana. So, I came up with this. It has been an after-Thanksgiving staple for my family for the past 7 years. Great recipe for the leftover turkey during the holidays. Nice and warming and a little light. Great for those cold nights. Serve garnished with shaved Parmesan cheese and Italian bread for dipping.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 515 Calories

Ingredients

• 1 cup milk
• 2 teaspoons salt
• ½ cup unsalted butter
• 8 ounces sour cream
• 3 cups water
• 1 teaspoon ground black pepper
• 3 tablespoons minced garlic
• 1 tablespoon dried parsley
• 1 tablespoon mustard powder
• 1 pound ground Italian sausage
• 1 tablespoon ground thyme
• ½ cup turkey drippings
• 1 pound leftover cooked turkey, pulled
• 3 russet baking potatoes, unpeeled and cubed
• 8 ounces white mushrooms, quartered
• 1 medium white onion, halved and sliced
• 8 ounces chopped kale

Recipe Instructions

Step 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.

Step 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.

Step 3

Stir kale into the soup and reduce temperature to low. Simmer until kale wilts, about 5 minutes.

Step 4

Stir sour cream and milk into the soup, cover, and simmer 10 minutes more.