There's nothing quite like a warm, comforting bowl of Zuppa Toscana to soothe your soul on a chilly evening. This rich and creamy soup, inspired by the beloved Olive Garden classic, features hearty potatoes, tender kale, and flavorful turkey sausage in a silky broth that's as satisfying as it is delicious.

I first started making this soup when I was looking for a lighter version of the original. Swapping in turkey sausage not only reduces the fat content but also adds a subtle sweetness that pairs beautifully with the spicy kick of red pepper flakes. It's now a staple in my kitchen, perfect for cozy nights or meal-prepped lunches throughout the week.

Why You'll Love This Olive Garden Zuppa Toscana Soup With Turkey Sausage

Get ready to fall in love with this healthier take on a restaurant favorite! This Zuppa Toscana with turkey sausage is packed with flavor and easy to make at home.

First off, it's lighter but just as indulgent. Using turkey sausage instead of traditional pork keeps things on the healthier side while maintaining all the savory goodness you crave.

It's also incredibly simple to make. With just a handful of ingredients and one pot, you can have this soup simmering away in under an hour.

This soup is budget-friendly and meal-prep friendly. A big batch can feed a crowd or be stored for quick lunches throughout the week, saving both time and money.

Best of all, it's totally customizable. Whether you like extra spice, a creamier texture, or added veggies, this recipe is super adaptable to your preferences.

Ingredients Notes

The magic of this Zuppa Toscana lies in its fresh, wholesome ingredients. Each one plays a crucial role in creating the perfect balance of flavors.

Turkey Sausage: Instead of traditional Italian pork sausage, this recipe uses turkey sausage for a leaner option. I recommend using hot Italian turkey sausage for an extra kick, but mild works just as well if you prefer a milder flavor.

Russet Potatoes: These starchy potatoes break down slightly while cooking, giving the broth a slightly thickened, hearty texture. If you prefer a firmer bite, Yukon Gold potatoes are a great alternative.

Kale: Fresh kale adds a pop of color and nutrition to the soup. If you’re not a fan of kale, you can substitute baby spinach, but add it at the very end to prevent overcooking.

Chicken Broth & Heavy Cream: The broth creates the rich base of the soup, while the heavy cream adds a luxurious creaminess. For a lighter version, you can swap in half-and-half or even coconut milk for a dairy-free option.

Garlic & Onion: These aromatics enhance the depth of flavor. Sautéing them before adding the liquid ingredients ensures every bite is packed with savory goodness.

How To Make This Olive Garden Zuppa Toscana Soup With Turkey Sausage

Making this comforting soup is easier than you might think! Follow these simple steps to bring a taste of Olive Garden into your own kitchen.

Start by heating a large Dutch oven or soup pot over medium heat. Remove the turkey sausage from its casing and brown it in the pot, breaking it into crumbles as it cooks. Once fully cooked, transfer the sausage to a plate and set aside.

In the same pot, add a drizzle of olive oil if needed, then sauté the chopped onion until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant. The aroma alone will make your kitchen smell amazing!

Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. This step adds so much depth of flavor! Then, add the sliced potatoes and bring the soup to a gentle simmer. Let the potatoes cook until tender, about 15-20 minutes.

Once the potatoes are fork-tender, return the cooked turkey sausage to the pot, along with the chopped kale. Stir everything together and let the kale wilt down for a few minutes.

Finally, reduce the heat to low and stir in the heavy cream. Let the soup warm through for a few minutes, but avoid boiling at this stage to keep the cream from separating. Taste and adjust the seasoning with salt, pepper, and red pepper flakes if desired.

Ladle the soup into bowls and serve hot, preferably with some crusty bread on the side for dipping!

Storage Options

If you have leftovers (which you probably will!), this soup stores beautifully. Allow it to cool completely before transferring it to an airtight container.

Refrigerator: Store in the fridge for up to 4 days. The flavors deepen over time, making it even more delicious the next day!

Freezer: This soup is freezer-friendly, but keep in mind that dairy-based soups can sometimes separate when frozen. To freeze, store it in a freezer-safe container for up to 3 months. For best results, freeze it before adding the cream, and stir in fresh cream when reheating.

Reheating: Warm the soup over low heat on the stove, stirring occasionally. If reheating from frozen, let it thaw in the fridge overnight before reheating.

Variations and Substitutions

One of the best things about this Zuppa Toscana recipe is how easy it is to tweak based on your preferences!

Want more spice? Use hot Italian turkey sausage and add extra red pepper flakes for a fiery kick.

Prefer a dairy-free version? Swap the heavy cream for coconut milk. It gives a slight sweetness that pairs well with the savory broth.

Looking for a low-carb option? Replace the potatoes with cauliflower florets for a keto-friendly take on this classic soup.

Add more veggies! Mushrooms, carrots, or bell peppers make great additions if you want to sneak in more nutrients.

No matter how you customize it, this Zuppa Toscana with turkey sausage is sure to become a family favorite. Give it a try, and enjoy a restaurant-quality meal from the comfort of home