Turkey Zuppa Toscana

Name: Turkey Zuppa Toscana
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 1 pound ground Italian sausage; 0.5 cup unsalted butter; 1 pound leftover cooked turkey, pulled; 0.5 cup turkey drippings; 3 tablespoons minced garlic; 1 tablespoon ground thyme; 1 tablespoon dried parsley; 1 tablespoon mustard powder; 2 teaspoons salt; 1 teaspoon ground black pepper; 3 cups water; 3 russet baking potatoes, unpeeled and cubed; 8 ounces white mushrooms, quartered; 1 medium white onion, halved and sliced; 8 ounces chopped kale; 8 ounces sour cream; 1 cup milk

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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.

Submitted by jdcag1975

Published on February 1, 2020

Prep Time:

20 mins

Cook Time:

55 mins

Total Time:

1 hr 15 mins

Servings:

10

Yield:

10 servings

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Ingredients

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Original recipe (1X) yields 10 servings

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

Directions

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.
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.
Stir kale into the soup and reduce temperature to low. Simmer until kale wilts, about 5 minutes.
Stir sour cream and milk into the soup, cover, and simmer 10 minutes more.

Cook's Note:

For larger lumps of Italian sausage, roll sausage into 1 1/2-inch logs and bake until cooked through. Slice on the bias.

Nutrition Facts (per serving)

515	Calories
36g	Fat
24g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 515
% Daily Value *
Total Fat 36g	46%
Saturated Fat 16g	80%
Cholesterol 99mg	33%
Sodium 917mg	40%
Total Carbohydrate 24g	9%
Dietary Fiber 2g	8%
Total Sugars 3g
Protein 25g	49%
Vitamin C 34mg	38%
Calcium 137mg	11%
Iron 3mg	19%
Potassium 861mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Turkey Zuppa Toscana

Ingredients

Directions

Cook's Note:

Nutrition Facts (per serving)

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