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.

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Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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, 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

515 calories; protein 24.7g; carbohydrates 23.8g; fat 36.2g; cholesterol 99.2mg; sodium 916.8mg. Full Nutrition
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