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All three are family favorites, and I have substituted the turnip greens with good results.

Sausage lentil soup

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1/2 cup lentils
4 cups chicken stock
1 pound escarole or spinach (I use whatever greens I have handy)
1/2 pound Italian sausage (I like spicy)
1/2 medium onion, chopped
1/8 tsp. pepper flakes
1/2 cup small pasta
small can tomato sauce

grated romano cheese, for topping

Cook the lentils until soft. I usually add the pasta near the end of the cooking time because I don’t like to put uncooked pasta in my soup. In a stockpot, brown the sausage. Add the onion and escarole and cook about three minutes. Add the broth and simmer 15 minutes. Add lentils, pasta, pepper flakes and tomato sauce and simmer about 5 minutes more.

Escarole soup with chicken and rice (from the Quick from Scratch Italian cookbook)

3 T. olive oil
1 carrot, chopped
1 onion, chopped
1 rib celery, chopped
4 cloves garlic, minced
7 1/2 cups chicken broth
3/4 cup rice, preferably arborio
1 1/2 tsp. salt
3/4 lb. escarole, washed and cut into ribbons
1 lb. chicken breast, diced
1/2 tsp. black pepper
2 T. chopped fresh parsley
6 T. grated Parmesan (we used pecorino romano)

Heat the oil and cook the carrot, onion, celery and garlic until the vegetables start to soften.  Add broth, rice and salt.  Bring to a boil and simmer, partially covered, for 10 minutes.
Add the greens to the pot until almost tender.  Add the chicken and pepper.  Bring to a simmer and continue simmering for just 1 minute.  The chicken should be done.
Remove the post from the heat.  Stir in the parsley and cheese.

Variation:
Stir two well-beaten eggs into the pot along with the parsley and cheese.

Hoppin’ John Soup (from Betty Crocker cookbook)

1 cup dried black-eyed peas or red beans
8 cups water
1/2 tsp to 1 tsp. very finely chopped jalapeno chili or other hot chili (or 1/4 to 1/2 tsp. crushed red pepper)
1 clove garlic, finely chopped
1 ham bone
1/2 cup rice
1 large onion, chopped
1 medium green or red pepper, chopped
1 tsp. salt
1/4 tsp. pepper
1/2 lb. greens, coarsely chopped

Heat peas and water to boiling.  Boil 2 minutes uncovered; remove from heat.  Cover and let stand 1 hour.

Stir in chili, garlic and ham bone.  Heat to boiling; reduce heat.  Cover and simmer 1 to 1 1/2 hours or until peas are tender.  Remove ham bone.  Cut ham into pieces and reserve.  Stir rice, onion, bell pepper, salt and pepper into soup.  Simmer until rice is tender.  Stir in ham and greens.