Zuppa Toscana Soup with Ground Turkey and Greek Yogurt
Ingredients
- 1/4 cup butter
- 1/2 onion
- 1 yellow squash
- 5 cloves garlic
- 8 small potatoes
- 4 cups kale
- 4 cups chicken stock
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 2/3 cup greek yogurt
Sausage-Flavored Ground Turkey
- 1 pound ground turkey
- 2 teaspoons sage
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon worcestershire sauce
Instructions
- Pour 4 cups chicken stock into your blender and set aside. Dice ½ onion, 1 yellow squash, and 5 cloves garlic. In a large, heavy-bottomed pot over medium-high heat, melt ¼ cup butter. Add the diced onion and yellow squash, cooking for 4-5 minutes until softened. Add the chopped garlic and stir for 1-2 more minutes until fragrant. Carefully transfer the sautéed vegetables to the blender with the chicken stock.
- Add 1 pound ground turkey to the same pot still over medium-high heat. Sprinkle 2 teaspoons sage, 1 teaspoon paprika, 1 teaspoon oregano, 1 teaspoon salt, ⅛ teaspoon pepper, and 1 tablespoon Worcestershire sauce evenly over the meat. Cook for 5-7 minutes, breaking up the turkey with a spoon until browned and cooked through. The seasonings will create an authentic Italian sausage flavor.
- While the turkey cooks, blend the chicken stock and sautéed vegetables until completely smooth. Pour this flavorful broth over the browned turkey. Add 8 small diced potatoes, 1 teaspoon oregano, and ½ teaspoon salt. Bring to a gentle boil and cook for 10 minutes until potatoes are tender.
- Stir in the chopped kale and boil for 10 more minutes until the kale is tender. Remove the pot from heat and let it stop simmering completely - this is crucial for preventing curdling. Slowly stir in the Greek yogurt until melted and smooth, creating a beautifully creamy texture.
Video
Notes
Never add yogurt to simmering soup: The most important step is removing the pot from heat and waiting for it to stop bubbling before stirring in Greek yogurt. Hot, bubbling soup will cause the yogurt to curdle instantly.
Blend vegetables completely smooth: Taking the extra step to blend the sautéed vegetables creates an incredibly rich, restaurant-quality broth while making vegetables completely undetectable to picky eaters.
Don't skip browning the turkey: Properly browning the seasoned ground turkey creates deep, authentic sausage flavors that make this soup taste like the real deal.
Leave potato skins on: The red potato skins add beautiful color, extra nutrition, and rustic texture. Plus, it saves prep time!
Adjust consistency to preference: Start with less broth if you prefer thicker soup, or add hot water at the end to thin it out.
Did you make this recipe?Please let me know in the comments below how it turned out :)