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 a fan-favorite at Olive Garden, and now you can recreate it at home with a healthier twist! Using turkey sausage instead of traditional pork sausage keeps it lighter while still packing in all the savory goodness.

I first made this version when I was craving the classic but wanted something a little leaner. The result? A rich, creamy soup filled with tender potatoes, hearty kale, and just the right amount of spice—without the extra grease. It's now a staple in my kitchen, perfect for cozy nights in.

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

If you love rich, creamy soups with a hint of spice, this recipe is for you! It’s the ultimate one-pot meal, easy to make, and perfect for meal prep.

First off, it’s a healthier version of the restaurant classic. Using turkey sausage cuts down on fat without sacrificing flavor, and you can adjust the cream to make it even lighter.

It’s incredibly easy to make. With just a handful of ingredients and one pot, you can have this soup ready in under an hour—ideal for busy weeknights.

The flavors only get better with time. Make a big batch and enjoy it for lunch or dinner throughout the week. The creamy broth, tender potatoes, and savory sausage meld beautifully overnight.

It’s naturally gluten-free. If you're avoiding gluten, this soup is a perfect fit—no modifications needed!

Once you try it, you’ll never need to order it from Olive Garden again. Let’s dive into the ingredients!

Ingredients Notes

The magic of this Zuppa Toscana lies in its simple, wholesome ingredients. Each one plays a key role in creating that signature flavor.

Turkey sausage is the star of the show here. Look for Italian-style turkey sausage, which still has all the spices and seasonings of the traditional version but is much leaner. If using sausage links, remove the casing before cooking.

Russet potatoes give the soup its classic texture. Their starchiness helps thicken the broth slightly, making it extra comforting. If you prefer a waxier potato, Yukon Golds work well too!

Kale adds a pop of color and a hearty texture. If you're not a fan of kale, you can swap it out for baby spinach for a milder flavor.

The broth is a mix of chicken stock and heavy cream. This combination gives the soup its signature richness. For a lighter version, you can use half-and-half or even evaporated milk.

A large Dutch oven or heavy-bottomed pot works best for this soup, as it distributes heat evenly and helps develop deep flavors.

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

Making this soup is surprisingly simple, and it all comes together in one pot. Here’s how to do it step by step.

Start by heating a large pot over medium heat. Add a little olive oil, then crumble in the turkey sausage. Let it cook for about 5-7 minutes, breaking it up with a spoon as it browns. Once fully cooked, transfer it to a plate and set it aside.

In the same pot, sauté diced onions until they turn soft and translucent. Stir in minced garlic and let it cook for just 30 seconds—this helps release its aroma without burning.

Next, add the chicken broth and bring it to a simmer. Toss in the potato slices and let them cook until tender, about 15 minutes. You’ll know they’re ready when you can easily pierce them with a fork.

Return the turkey sausage to the pot, then stir in the chopped kale. Let it simmer for another 5 minutes, just until the kale wilts but still retains its vibrant color.

Finally, reduce the heat to low and pour in the heavy cream. Stir well, letting the flavors meld for another few minutes before serving. The soup should be creamy, rich, and full of flavor!

Total cook time? About 40 minutes from start to finish—perfect for a quick and cozy meal.

Storage Options

This Zuppa Toscana stores beautifully, making it great for meal prep!

For the fridge, let the soup cool completely before transferring it to an airtight container. It will keep for 3-4 days. When reheating, warm it gently over low heat to prevent the cream from separating.

For the freezer, leave out the cream before freezing. Store the soup in a freezer-safe container for up to 3 months. When ready to eat, thaw overnight in the fridge, reheat, and stir in the cream just before serving.

Variations and Substitutions

This soup is super adaptable! Here are some ways to switch it up:

Want it dairy-free? Use coconut milk instead of heavy cream for a slightly different but delicious flavor.

Prefer it spicier? Use hot Italian turkey sausage or add red pepper flakes for extra heat.

Need it even lower in fat? Swap the heavy cream for low-fat milk or even Greek yogurt.

Trying to add more veggies? Toss in some carrots or mushrooms for extra texture and nutrients.

However you make it, this lighter, homemade Zuppa Toscana is bound to become a favorite. Enjoy every spoonful!

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