Olive Garden Zuppa Toscana Soup With Turkey Sausage Recipe

There's nothing quite like a warm, comforting bowl of Zuppa Toscana on a chilly evening. This creamy, flavorful soup is packed with tender potatoes, hearty kale, and a rich broth infused with garlic and spices. While the classic Olive Garden version uses pork sausage, this recipe swaps in lean turkey sausage for a lighter, equally delicious take.

this Recipe

I first tried making this at home when I was craving something cozy but wanted a healthier twist on the traditional recipe. The result? A soup that’s just as satisfying as the restaurant favorite but with a leaner protein that doesn’t skimp on taste. Now, it’s a regular in my meal rotation—perfect for meal prep or a quick family dinner.

Why You'll Love This Zuppa Toscana Soup with Turkey Sausage

Get ready to fall in love with this healthier take on a beloved classic. This Zuppa Toscana with turkey sausage is the perfect combination of comfort and convenience.

First, it's incredibly easy to make. With just one pot and a few simple steps, you’ll have a rich, creamy soup on the table in under 45 minutes—perfect for busy weeknights.

It’s also a healthier version of the restaurant favorite. By using turkey sausage instead of pork, you cut down on fat while keeping all the bold, savory flavors you love.

Plus, this soup is budget-friendly. With simple ingredients like potatoes, kale, and broth, you can feed your whole family without breaking the bank.

And let’s not forget about how versatile it is! You can easily customize the spice level, swap out ingredients, or even make it dairy-free with a few simple tweaks.

Ingredients Notes

The magic of this Zuppa Toscana lies in its simple, yet flavorful ingredients. Each one plays a key role in creating that signature taste and texture.

Turkey Sausage – Using lean Italian turkey sausage keeps this dish lighter while still delivering bold, savory flavors. You can use mild or hot turkey sausage, depending on your spice preference.

Russet Potatoes – These starchy potatoes break down just enough to create a thick, hearty soup base while still holding their shape. You can also substitute with Yukon Gold potatoes for a slightly creamier texture.

Kale – Fresh kale adds a pop of color and a boost of nutrients. If you're not a fan of kale, spinach makes a great alternative that wilts beautifully into the broth.

Heavy Cream – A splash of heavy cream gives the soup its signature richness. If you’re looking for a lighter option, you can use half-and-half or even coconut milk for a dairy-free version.

Chicken Broth & Garlic – A combination of chicken broth and fresh garlic creates a deeply flavorful base. Opt for low-sodium chicken broth so you can control the saltiness to your liking.

How To Make This Zuppa Toscana Soup

Making this Zuppa Toscana with turkey sausage is easier than you think. Let’s break it down step by step.

Start by heating a large pot or Dutch oven over medium heat. Remove the turkey sausage from its casing and crumble it into the pot. Cook until browned, breaking it up into small pieces as it cooks. Once done, transfer to a plate and set aside.

In the same pot, add a little olive oil if needed, then sauté the onions and garlic until fragrant. This step is key to building deep, aromatic flavor in the broth.

Next, add the chicken broth and bring it to a gentle boil. Stir in the potatoes, making sure they are fully submerged. Let them simmer for about 15 minutes, or until they are tender when pierced with a fork.

Once the potatoes are soft, return the cooked turkey sausage to the pot. Stir in the chopped kale, letting it wilt into the soup for a couple of minutes.

Finally, reduce the heat to low and pour in the heavy cream. Stir everything together and let it warm through—do not let it boil, as this can cause the cream to separate. Season with salt, pepper, and red pepper flakes to taste.

This soup is best enjoyed hot, with a side of crusty bread for dipping. It takes about 40 minutes from start to finish, making it a quick yet incredibly satisfying meal.

Storage Options

If you have leftovers, this Zuppa Toscana with turkey sausage stores beautifully.

For refrigeration, let the soup cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 4 days.

To freeze, store in a freezer-safe container for up to 3 months. Keep in mind that the texture of the potatoes may change slightly after freezing, but the flavor remains delicious.

For reheating, simply warm it up on the stove over low heat, stirring occasionally. If the soup thickens, add a splash of chicken broth to bring it back to the perfect consistency.

Variations and Substitutions

One of the best things about Zuppa Toscana is its versatility. Here are a few ways you can customize it to fit your taste and dietary needs.

If you want a dairy-free version, swap the heavy cream for coconut milk or an unsweetened dairy-free creamer.

For a spicier kick, use hot turkey sausage and add extra red pepper flakes to the broth.

Not a fan of kale? Spinach makes an excellent substitute and softens quickly in the hot soup.

Need a low-carb option? Swap the potatoes for cauliflower florets to reduce the carb count while keeping the hearty texture.

Want even more protein? Add some cooked, crumbled bacon on top before serving for a smoky, savory twist.

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