Turkey Zuppa Toscana

1 . Stage

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 . Stage

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 . Stage

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

4 . Stage

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