Turkey Zuppa Toscana Recipe

Turkey Zuppa Toscana Recipe

How To Make Turkey Zuppa Toscana

Turkey Toscana is a good meal to prepare for your leftover turkey from Thanksgiving. This warming soup can also be paired with Italian bread for dipping.

Preparation: 20 minutes
Cooking: 55 minutes
Total: 1 hour 15 minutes



  • 1lbground Italian sausage
  • ½cupunsalted butter
  • 1lbleftover cooked turkey,pulled
  • ½cupturkey drippings
  • 3tbspgarlic,minced
  • 1tbspground thyme
  • 1tbspparsley,dried
  • 1tbspmustard powder
  • 2tspsalt
  • 1tspground black pepper
  • 3cupswater
  • 3russet baking potatoes,unpeeled and cubed
  • 8ozwhite mushrooms,quartered
  • 1medium white onion,halved and sliced
  • 8ozkale,chopped
  • 8ozsour cream
  • 1cupmilk


  1. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly for 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 for about 5 minutes.

  3. 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.

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

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


  • Calories: 465.62kcal
  • Fat: 31.43g
  • Saturated Fat: 14.70g
  • Trans Fat: 0.40g
  • Monounsaturated Fat: 11.10g
  • Polyunsaturated Fat: 3.20g
  • Carbohydrates: 20.42g
  • Fiber: 2.42g
  • Sugar: 3.85g
  • Protein: 26.23g
  • Cholesterol: 123.96mg
  • Sodium: 839.79mg
  • Calcium: 128.05mg
  • Potassium: 833.32mg
  • Iron: 2.41mg
  • Vitamin A: 247.42µg
  • Vitamin C: 35.54mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


    Leave a comment

    Replying to