Olive Garden Zuppa Toscana Soup With Turkey Sausage Recipe

There's nothing quite like a warm, comforting bowl of Zuppa Toscana to soothe the soul on a chilly evening. With its creamy broth, tender potatoes, and a hint of spice, this classic Italian-inspired soup is a household favorite. The best part? This version swaps out traditional pork sausage for turkey sausage, making it a bit lighter without sacrificing any of the bold, savory flavors.

I first started making this recipe when I was looking for a way to recreate the flavors of Olive Garden’s famous soup at home—but with a slightly healthier twist. The result was a hearty, satisfying meal that my family now requests on a regular basis. Whether you’re meal-prepping for the week or looking for an easy one-pot dinner, this Olive Garden Zuppa Toscana with Turkey Sausage is a must-try.

Why You'll Love This Zuppa Toscana

If you’re a fan of creamy, flavorful soups, this recipe is sure to become a favorite in your home. Here’s why you’ll love it:

First off, it’s incredibly easy to make. With just a handful of simple ingredients and one pot, you’ll have a delicious homemade soup ready in under an hour.

It’s also healthier than the classic version. By using turkey sausage instead of pork and opting for a lighter cream option, you can enjoy this dish guilt-free.

Another reason to love this recipe is its budget-friendly nature. It uses everyday ingredients like potatoes, broth, and kale—items you may already have in your kitchen.

And finally, this soup is perfect for meal prep. The flavors deepen as it sits, making it an ideal make-ahead meal that tastes even better the next day.

Ingredients Notes

The magic of this Zuppa Toscana lies in its carefully chosen ingredients, each playing a crucial role in creating the rich, comforting flavors we love.

Let’s start with the turkey sausage. It’s a leaner alternative to traditional Italian sausage but still brings all the same savory, slightly spicy flavors. If you like a little extra heat, go for hot turkey sausage, or stick with mild for a more classic taste.

The potatoes give the soup its heartiness. I recommend using Russet potatoes because they break down slightly as they cook, thickening the broth beautifully. Yukon Golds also work well, adding a buttery texture to each bite.

Kale is the signature green in this dish. Its slightly bitter flavor balances out the creamy broth. Be sure to remove the tough stems and tear the leaves into bite-sized pieces for the best texture.

A combination of chicken broth and heavy cream creates the perfect base. If you prefer a lighter option, you can substitute the heavy cream with half-and-half or even evaporated milk for a similar creaminess with fewer calories.

Lastly, don’t forget the garlic and onion! These aromatics add depth to the soup, enhancing every bite with their warm, savory flavors.

How To Make This Zuppa Toscana

Making this soup at home is simple and requires just a few easy steps. Here’s how to do it:

Start by browning the turkey sausage in a large pot over medium heat. Break it up into crumbles as it cooks, ensuring it gets a nice golden-brown color. Once done, transfer it to a plate and set aside.

Next, in the same pot, add a bit of olive oil and sauté your onions and garlic until they’re soft and fragrant. This step builds the foundation of flavor for your broth.

Once the aromatics are ready, pour in the chicken broth and bring it to a gentle boil. Add the potatoes, letting them simmer until they’re fork-tender. This usually takes about 15-20 minutes, depending on how thick you’ve sliced them.

Now, return the turkey sausage to the pot and stir in the kale. Let it cook for just a few minutes until it wilts, preserving its bright color and texture.

Finally, stir in the heavy cream, allowing the flavors to meld together for a few more minutes. Taste and adjust seasoning as needed—sometimes, a pinch of red pepper flakes adds the perfect final touch!

Storage Options

If you have leftovers, you’re in luck! This soup stores beautifully and tastes even better the next day.

To store, let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.

For longer storage, you can freeze it for up to 3 months. Just be sure to leave out the cream before freezing, as dairy can sometimes separate when reheated. When ready to serve, thaw overnight in the fridge and add the cream during reheating.

To reheat, warm the soup gently over low heat on the stove, stirring occasionally. If it thickens too much, add a splash of broth or water to loosen it up.

Variations and Substitutions

This Zuppa Toscana recipe is incredibly versatile, so feel free to customize it to suit your preferences.

For a dairy-free version, swap the heavy cream for coconut milk. It gives the soup a slightly different but equally delicious richness.

If you want to add more vegetables, try tossing in some chopped carrots or celery when you sauté the onions. This adds extra flavor and nutrients.

Looking for an even lower-carb option? Replace the potatoes with cauliflower florets. They soften beautifully and absorb the flavors of the broth, making for a great keto-friendly alternative.

You can also use spinach instead of kale if you prefer a milder green. Just add it at the very end, as spinach wilts much faster than kale.

And if you like your soup with a little extra kick, sprinkle in some crushed red pepper flakes or use a spicy variety of turkey sausage.

No matter how you make it, this Olive Garden Zuppa Toscana with Turkey Sausage is a warm, comforting dish that will have you coming back for seconds. Try it today and enjoy a healthier take on this beloved restaurant classic!

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