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 homemade version of Olive Garden’s classic soup is rich, creamy, and packed with hearty ingredients.

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I started making this recipe when I wanted a lighter alternative to the traditional dish. By swapping in lean turkey sausage, it keeps all the flavor while being a bit healthier. Now, it’s a staple in my house, perfect for cozy dinners and meal prep alike.

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

Get ready to fall in love with this simple yet incredibly satisfying soup. It’s the perfect balance of creamy, savory, and just a little spicy.

First, it’s a healthier take on the restaurant favorite. Using turkey sausage instead of pork reduces the fat content without sacrificing flavor. Plus, kale adds a nutritious boost with vitamins and fiber.

It’s also an easy one-pot meal. With minimal prep and just one pot to clean, you’ll have a delicious homemade soup with less hassle. Great for busy weeknights when you need something quick and filling.

Budget-friendly ingredients make this soup even better. Potatoes, turkey sausage, kale, and broth come together in an affordable yet restaurant-quality dish.

The flavors only get better over time. Leftovers taste amazing the next day, making this a fantastic make-ahead meal for lunches or dinners throughout the week.

Ingredients Notes

The magic of this Zuppa Toscana lies in the simple ingredients that blend perfectly to create a rich and comforting bowl of soup.

Turkey sausage is the key to keeping this soup lighter while still packing in bold, savory flavors. I recommend using Italian turkey sausage for the best taste. If you prefer a little heat, opt for a spicy variety.

Russet potatoes work best for this soup because they become soft and creamy as they cook. Their starch helps thicken the broth slightly, giving the soup a silky texture. If you like a firmer bite, try using Yukon Gold potatoes instead.

Kale adds a fresh, slightly earthy element to balance the richness of the broth. It holds up well in the soup, staying tender but not mushy. If you prefer a milder green, spinach can be used as a substitute, though it will wilt faster.

Heavy cream is what gives this soup its signature creamy consistency. If you want to lighten it up, you can use half-and-half, but the soup will be slightly less rich.

A good chicken broth forms the flavorful base. Use a high-quality store-bought broth or homemade if you have it on hand. Low-sodium broth is a great choice if you want more control over the salt level.

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

Making this soup at home is incredibly simple, and the result is just as good as the restaurant version—if not better!

Start by heating a large pot over medium heat. Remove the turkey sausage from its casing and cook it, breaking it apart with a spoon as it browns. Once fully cooked, transfer the sausage to a plate and set it aside.

In the same pot, add a drizzle of olive oil and sauté diced onions until soft and translucent. Stir in minced garlic, cooking for another minute until fragrant. This step builds the deep, savory flavor base of the soup.

Pour in the chicken broth and bring it to a gentle boil. Add the sliced potatoes, making sure they’re fully submerged in the liquid. Reduce the heat and let them simmer until they become tender, about 15-20 minutes.

Once the potatoes are soft, stir the cooked turkey sausage back into the pot. Add the chopped kale, allowing it to wilt slightly in the hot broth. The greens will become tender in just a few minutes.

Lower the heat to a gentle simmer and stir in the heavy cream. Let everything warm through without bringing it to a full boil to maintain the creamy texture. Taste and adjust the seasoning with salt and pepper as needed.

The soup is now ready to serve! Ladle it into bowls and top with a sprinkle of Parmesan cheese or a pinch of red pepper flakes for an extra kick.

Storage Options

This soup stores beautifully, making it great for leftovers or meal prep. Let it cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 4 days.

For longer storage, freeze the soup without the cream. The broth, potatoes, and sausage hold up well in the freezer for up to 3 months. When ready to serve, thaw in the fridge overnight, then reheat on the stovetop, adding fresh cream at the end for the best texture.

To reheat, simply warm the soup over low heat on the stovetop, stirring occasionally. If reheating in the microwave, use short intervals, stirring in between to prevent separation.

Variations and Substitutions

This Zuppa Toscana recipe is incredibly flexible, allowing you to tweak ingredients based on what you have or prefer.

For a dairy-free version, swap the heavy cream for canned coconut milk. It provides a similar richness while keeping the soup completely dairy-free.

If you don’t have kale, spinach or Swiss chard make excellent substitutes. Just add them at the very end, as they wilt faster than kale.

Want a lower-carb option? Replace the potatoes with cauliflower florets. They soften beautifully in the broth while keeping the soup lighter.

For extra protein, toss in a can of white beans, such as cannellini or great northern beans. They add a creamy texture and extra heartiness to the dish.

If you love spice, use hot Italian turkey sausage and sprinkle in some red pepper flakes for a bolder kick.

This homemade Zuppa Toscana is proof that you can enjoy restaurant-quality comfort food with a healthier twist. Whether you’re making it for a family dinner or meal prepping for the week, it’s a deliciously satisfying choice that never disappoints.

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