Olive Garden Zuppa Toscana Soup With Turkey Sausage Recipe

Here's a delicious, homemade version of Olive Garden's Zuppa Toscana, but with a leaner twist—using turkey sausage instead of traditional pork. This soup is rich, creamy, and full of comforting flavors, making it perfect for a cozy dinner at home.

this Recipe

I first started making this when I wanted a lighter take on one of my all-time favorite restaurant soups. The result? A dish that keeps all the garlicky, creamy goodness of the original but with a healthier protein swap. Now, it’s a staple in my house—especially during chilly evenings!

Let’s dive into what makes this soup so irresistible.

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

Get ready to fall in love with a soup that’s as easy to make as it is satisfying to eat!

First off, it’s lightened up but still indulgent. Swapping out traditional pork sausage for lean turkey sausage cuts down on fat without sacrificing flavor. You still get that signature savory taste, just in a healthier way.

It’s also incredibly easy to make. This one-pot wonder comes together in under 45 minutes, making it a fantastic weeknight meal.

Not to mention, it’s budget-friendly. With simple ingredients like potatoes, kale, and broth, you get a hearty, restaurant-quality meal without the hefty price tag.

And let’s not forget—it’s a crowd-pleaser. Whether you’re making it for your family or meal prepping for the week, this soup tastes even better the next day!

Ingredients Notes

The magic of this Zuppa Toscana lies in its perfectly balanced ingredients. Here’s what makes each one essential:

Turkey Sausage – The star of this dish! I prefer using mild Italian turkey sausage, but if you like extra heat, opt for a spicy version. Make sure to remove the casings so it crumbles easily in the pan.

Russet Potatoes – These break down slightly as they cook, thickening the broth while still maintaining some texture. I like to slice them thinly so they absorb all the flavors.

Kale – A must-have for that signature Zuppa Toscana taste! It adds a fresh, slightly earthy contrast to the rich broth. If you’re not a kale fan, you can swap in baby spinach for a milder taste.

Chicken Broth & Heavy Cream – The combination of brothy and creamy is what makes this soup so comforting. If you want an even lighter version, use half-and-half instead of heavy cream.

Garlic & Onion – These aromatics add depth and richness to the soup. Don’t skip them! They’re essential for building that classic flavor.

For equipment, all you need is a large pot or Dutch oven to bring everything together in one go.

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

Making this soup is easier than you think! Here’s how to get it done:

Start by browning the turkey sausage in a large pot over medium heat. Break it up as it cooks, letting those delicious flavors develop. Once it’s nicely browned, remove it from the pot and set it aside.

In the same pot, add a drizzle of olive oil and sauté your onions until they’re soft and translucent. Then, toss in the minced garlic, letting it cook just long enough to release its fragrance—about 30 seconds should do the trick.

Now, it’s time for the broth and potatoes. Pour in the chicken broth, then add the sliced russet potatoes. Let them simmer until they’re tender—this usually takes about 15 minutes. The starch from the potatoes will help give the soup its signature velvety texture.

Once the potatoes are soft, stir in the cooked turkey sausage and chopped kale. The kale will wilt down beautifully in just a few minutes. If you like your greens a little firmer, you can add them right before serving.

Finally, pour in the heavy cream, stirring gently to combine. Let the soup simmer for another 5 minutes, just until everything is warmed through. Taste and adjust seasoning with salt and pepper as needed.

Total time? About 40 minutes from start to finish! You’ll be ladling out warm, creamy bowls of goodness in no time.

Storage Options

If you have leftovers (lucky you!), this soup stores beautifully.

For the fridge, keep it in an airtight container for up to 4 days. The flavors meld together even more, making it taste even better the next day!

For the freezer, let the soup cool completely, then store it in freezer-safe containers for up to 3 months. Just be aware that the dairy might separate a bit when thawed—but a quick stir while reheating will bring it right back.

To reheat, simply warm it on the stovetop over low heat, stirring occasionally. If the soup has thickened too much, add a splash of broth or cream to loosen it up.

Variations and Substitutions

The best part about this Zuppa Toscana recipe? It’s super flexible! Here are a few ways to tweak it to fit your tastes:

If you want an even lighter version, swap out the heavy cream for half-and-half or coconut milk for a dairy-free option.

Not a fan of turkey sausage? No problem! Try chicken sausage or even ground chicken seasoned with Italian spices.

For a low-carb version, ditch the potatoes and use cauliflower florets instead. They mimic the texture of potatoes beautifully while keeping the carb count low.

Prefer a little extra heat? Add a pinch of red pepper flakes while cooking the sausage for a subtle kick.

And if you don’t have kale on hand, baby spinach makes a great substitute. It wilts faster and has a milder flavor.

Final Thoughts

This Olive Garden-inspired Zuppa Toscana with Turkey Sausage is one of those soups that feels like a warm hug in a bowl. Whether you’re making it for a cozy family dinner or meal-prepping for the week, it’s a guaranteed hit.

Give it a try, and let me know how you customize it—I’d love to hear your favorite variations! Enjoy!

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