Smoked Turkey Collard Green Soup (Soul Food Zuppa Toscana)
Smoked Turkey Collard Green Soup (Soul Food Zuppa Toscana)
Ingredients
For the Soup Base
- 1 smoked turkey leg
- 8 cups water, or 9 cups
- 3 cups low sodium chicken broth
- 1/2 pound Italian chicken sausage, sliced
- 2 bundles collard greens, washed and shredded
- 8 ounces redskin potatoes, microwaved for 6 minutes in 1/2 cup of water
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 cups heavy cream, or 3 cups
- 4 tablespoons cold butter
- 1 pinch granulated sugar, optional
- 1 tablespoon olive oil, as needed
For the Seasoning Blend
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 1 tablespoon creole seasoning
- 2 teaspoons crushed red pepper flakes
For the Garnish
- 1/4 cup Parmesan cheese, freshly grated, as needed
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Place the smoked turkey leg into a large pot. Add 8 to 9 cups of water, ensuring the turkey leg is fully covered. Bring to a boil, then reduce heat, cover the pot with a lid, and simmer until the turkey leg is fall-off-the-bone tender, about 60 minutes.
⏱️ 60 min
- 2
Once the turkey leg is tender, carefully remove it from the pot and set it aside to cool. Strain the broth from the pot into a measuring cup; you should have at least 4 cups. Set the broth aside.
⏱️ 5 min
- 3
Using the same pot, add a little olive oil over medium-high heat. Add the sliced Italian chicken sausage and cook until a nice golden-brown color is achieved. Remove the cooked sausage from the pot and set it aside.
⏱️ 8 min
- 4
To the same pot, add the diced yellow onion and minced garlic. Sauté for 2-3 minutes until fragrant and the onion begins to soften.
⏱️ 3 min
- 5
Add the washed and shredded collard greens to the pot with the onions and garlic. Cook down for about 1 minute, stirring frequently.
⏱️ 1 min
- 6
Stir in all the seasonings: garlic powder, onion powder, black pepper, creole seasoning, and crushed red pepper flakes. Cook for 1 minute more, allowing the spices to become fragrant.
⏱️ 1 min
- 7
Pour the 4 cups of reserved turkey broth and the 3 cups of low sodium chicken broth into the pot. Bring the mixture to a simmer over medium heat and let it cook for about 30 minutes, allowing the flavors to meld.
⏱️ 30 min
- 8
While the soup simmers, shred the cooled smoked turkey leg, discarding any bones or skin.
⏱️ 5 min
- 9
Add the microwaved redskin potatoes and the cooked chicken sausage back into the pot with the simmering soup. Stir well.
⏱️ 2 min
- 10
Add the shredded smoked turkey meat to the pot. Pour in 2 to 3 cups of heavy cream, stirring gently to combine. Let the soup simmer for another 5-10 minutes, ensuring it is heated through and the flavors are fully incorporated.
⏱️ 10 min
- 11
If desired, add a pinch of granulated sugar to balance the dish. Turn off the heat and stir in the cold butter until it is fully melted and incorporated, adding a rich finish to the soup.
⏱️ 2 min
- 12
Ladle the hot soup into bowls. Top generously with fresh grated Parmesan cheese and chopped fresh parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Turkey Collard Green Soup (Soul Food Zuppa Toscana)
For the Soup Base
- 1 smoked turkey leg
- 8 cups water, or 9 cups
- 3 cups low sodium chicken broth
- 1/2 pound Italian chicken sausage, sliced
- 2 bundles collard greens, washed and shredded
- 8 ounces redskin potatoes, microwaved for 6 minutes in 1/2 cup of water
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 cups heavy cream, or 3 cups
- 4 tablespoons cold butter
- 1 pinch granulated sugar, optional
- 1 tablespoon olive oil, as needed
For the Seasoning Blend
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 1 tablespoon creole seasoning
- 2 teaspoons crushed red pepper flakes
For the Garnish
- 1/4 cup Parmesan cheese, freshly grated, as needed
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Place the smoked turkey leg into a large pot. Add 8 to 9 cups of water, ensuring the turkey leg is fully covered. Bring to a boil, then reduce heat, cover the pot with a lid, and simmer until the turkey leg is fall-off-the-bone tender, about 60 minutes.
⏱️ 60 min - 2
Once the turkey leg is tender, carefully remove it from the pot and set it aside to cool. Strain the broth from the pot into a measuring cup; you should have at least 4 cups. Set the broth aside.
⏱️ 5 min - 3
Using the same pot, add a little olive oil over medium-high heat. Add the sliced Italian chicken sausage and cook until a nice golden-brown color is achieved. Remove the cooked sausage from the pot and set it aside.
⏱️ 8 min - 4
To the same pot, add the diced yellow onion and minced garlic. Sauté for 2-3 minutes until fragrant and the onion begins to soften.
⏱️ 3 min - 5
Add the washed and shredded collard greens to the pot with the onions and garlic. Cook down for about 1 minute, stirring frequently.
⏱️ 1 min - 6
Stir in all the seasonings: garlic powder, onion powder, black pepper, creole seasoning, and crushed red pepper flakes. Cook for 1 minute more, allowing the spices to become fragrant.
⏱️ 1 min - 7
Pour the 4 cups of reserved turkey broth and the 3 cups of low sodium chicken broth into the pot. Bring the mixture to a simmer over medium heat and let it cook for about 30 minutes, allowing the flavors to meld.
⏱️ 30 min - 8
While the soup simmers, shred the cooled smoked turkey leg, discarding any bones or skin.
⏱️ 5 min - 9
Add the microwaved redskin potatoes and the cooked chicken sausage back into the pot with the simmering soup. Stir well.
⏱️ 2 min - 10
Add the shredded smoked turkey meat to the pot. Pour in 2 to 3 cups of heavy cream, stirring gently to combine. Let the soup simmer for another 5-10 minutes, ensuring it is heated through and the flavors are fully incorporated.
⏱️ 10 min - 11
If desired, add a pinch of granulated sugar to balance the dish. Turn off the heat and stir in the cold butter until it is fully melted and incorporated, adding a rich finish to the soup.
⏱️ 2 min - 12
Ladle the hot soup into bowls. Top generously with fresh grated Parmesan cheese and chopped fresh parsley before serving.
⏱️ 1 min