Recipe information
Ingredients for - Turkey Zuppa Toscana
3. Leftover cooked turkey, pulled - 1 pound
12. Russet baking potatoes, unpeeled and cubed - 3
13. White mushrooms, quartered - 8 ounces
14. White onion, halved and sliced - 1 medium
How to cook deliciously - 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.
