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.
Serves:
Ingredients
- 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
Instructions
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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.
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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.
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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.
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Stir kale into the soup and reduce the temperature to low. Simmer until kale wilts for about 5 minutes.
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Stir sour cream and milk into the soup, cover, and simmer for 10 minutes more.
Nutrition
- 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
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