Savory Turkey Toscana Soup: A Flavorful Twist

Ingredients

• 1 lb Italian sausage, ground
• ½ cup unsalted butter
• 1 lb cooked turkey, shredded
• ½ cup drippings from the turkey
• 3 tbsp garlic, minced
• 1 tbsp thyme, ground
• 1 tbsp parsley, dried
• 1 tbsp mustard powder
• 2 tsp salt
• 1 tsp black pepper, ground
• 3 cups water
• 3 russet baking potatoes, cubed with skin on
• 8 oz white mushrooms, quartered
• 1 white onion, medium-sized, sliced after halving
• 8 oz kale, chopped
• 8 oz sour cream
• 1 cup milk

Step 1

Begin by heating a large skillet over medium-high heat until it's nice and warm. Take the time to cook and stir the sausage in the skillet until it turns a delicious golden brown and crumbles beautifully, which should take around 5 to 7 minutes. Once done, set the cooked sausage aside to savor later on.

Step 2

In a Dutch oven, melt some butter over medium-high heat to create a flavorful base. Next, add in the turkey, drippings, garlic, thyme, parsley, mustard powder, salt, and pepper, letting the fragrant mixture come together for a few minutes. Pour in some water and bring it to a lively boil for about 5 minutes. Then, gently stir in the browned sausage, potatoes, mushrooms, and onion, allowing the flavors to meld together. Lower the temperature to medium-low and let the soup simmer until the potatoes are tender, making sure to stir it every 10 minutes or so, for a cozy 30 to 45 minutes.

Step 3

When the soup is nearly ready, introduce the kale into the mix and reduce the temperature to low. Let it simmer until the kale gently wilts, which should take approximately 5 minutes. To add a creamy richness, gently stir in some sour cream and milk, cover the pot, and let it simmer for an additional 10 minutes for a delightful finish.