Olive Garden Zuppa Toscana Soup With Turkey Sausage Recipe

There's nothing quite like the comfort of a warm bowl of Zuppa Toscana on a chilly evening—the way the creamy broth hugs each bite, the tender potatoes, and the savory notes of Italian sausage all coming together in perfect harmony. This lightened-up version of the Olive Garden classic swaps in turkey sausage for a healthier spin, without sacrificing any of the flavor you love.

this Recipe

I first started making this soup during a cold snap when I was craving something hearty but still wanted to keep things a bit lighter. One spoonful in and I was hooked—and now it’s a staple in my weeknight dinner rotation. It’s quick, easy, and so satisfying, with just the right touch of spice and creaminess to make you feel like you're indulging without overdoing it.

Let’s dive into what makes this version so special and why it deserves a permanent spot in your recipe box.

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

Get ready to fall in love with your new favorite cozy soup. This lighter take on Zuppa Toscana hits all the right notes—comforting, flavorful, and surprisingly simple to make.

First, it's weeknight friendly. With just a handful of ingredients and one pot, this soup comes together in about 40 minutes. It’s a total lifesaver when you’re short on time but still want a home-cooked meal that feels special.

Second, it’s healthier without losing flavor. Turkey sausage is a leaner alternative to traditional pork sausage, cutting down on fat but still packing a punch of seasoning and richness that makes the soup so craveable.

Third, it’s seriously budget-friendly. Most of the ingredients—like potatoes, kale, and chicken broth—are pantry staples or affordable grocery finds. You can feed a family of four (with leftovers!) for under $15.

Finally, it's endlessly customizable. You can tweak the heat level, swap in different greens, or even make it dairy-free depending on your needs. It’s the kind of recipe that welcomes creativity.

Now let’s take a closer look at the ingredients that bring this soup to life.

Ingredients Notes

This Zuppa Toscana with turkey sausage is built on simple ingredients that deliver big flavor. Each element plays an important role, from the creamy broth to the hearty vegetables and bold sausage.

The star of the show is the turkey sausage. I prefer using hot Italian-style turkey sausage for that extra depth and gentle kick of spice, but sweet or mild versions work just as well. Turkey sausage adds protein and flavor while keeping the dish lighter than the traditional pork-based version.

Russet potatoes are the backbone of the soup’s hearty texture. Their starchiness helps naturally thicken the broth while soaking up all the savory flavors. Cut them into thin half-moons or chunks—just make sure they’re evenly sized for consistent cooking.

You can’t make Zuppa Toscana without kale. I like to use curly kale for its sturdy texture and slightly peppery flavor, which holds up beautifully in the hot broth. Be sure to remove the tough stems before tearing the leaves into bite-sized pieces.

The creaminess of the soup comes from heavy cream, which adds richness and that signature silky mouthfeel. You can lighten it further with half-and-half or even coconut milk if you’re dairy-free, though the flavor and texture will shift slightly.

For equipment, all you really need is a large soup pot or Dutch oven, a sharp knife, and a wooden spoon. A ladle and a potato masher can come in handy too—especially if you like a thicker consistency and want to gently mash a few of the potatoes right in the pot.

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

Making this soup is surprisingly easy, and everything comes together in one pot—just the way we like it.

Start by browning your turkey sausage in a large pot over medium heat. Break it up with a spoon as it cooks, letting it get nice and golden brown. This step builds the flavor base for the whole soup. Once cooked through, transfer it to a plate and set aside, leaving any drippings in the pot for the next step.

In that same pot, add a little olive oil if needed and toss in your diced onions. Sauté them until soft and translucent, about 5-6 minutes. Then stir in the garlic, letting it cook just until fragrant—no more than 30 seconds, so it doesn’t burn.

Next, pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pot. Add your sliced potatoes, a generous pinch of salt, and bring everything to a gentle boil. Reduce the heat to a simmer and cook until the potatoes are fork-tender—usually about 12 to 15 minutes, depending on their size.

Once the potatoes are tender, return the cooked turkey sausage to the pot. Stir in your chopped kale, letting it wilt and soften in the hot broth. This only takes a few minutes, and you’ll see the bright green color start to mellow out beautifully.

Finally, lower the heat and stir in the heavy cream. Let the soup warm through gently—no boiling at this stage—then taste and adjust the seasoning with salt and pepper as needed. The end result is a velvety, flavor-packed bowl of comfort you’ll come back to again and again.

From start to finish, you’re looking at about 40 minutes total. It’s the perfect balance of quick and homemade, and the aroma alone is enough to get everyone gathered around the table.

Storage Options

Leftovers of this Zuppa Toscana are a dream—if you’re lucky enough to have any. The soup stores beautifully and even gets better after a night in the fridge as the flavors meld together.

For short-term storage, let the soup cool completely before transferring it to an airtight container. It’ll keep in the refrigerator for up to 4 days. Just give it a quick stir when reheating to re-incorporate the cream.

If you want to freeze it, there’s a small catch: creamy soups can sometimes separate after freezing. To work around this, freeze the soup before adding the cream. When you’re ready to reheat, thaw it overnight in the fridge, bring it to a simmer on the stove, and stir in the cream at the end for best texture.

To reheat, warm individual portions in the microwave or reheat the full pot on the stove over medium-low heat. Avoid boiling to keep the cream from curdling. A little splash of broth or water can help loosen it up if it thickens too much in the fridge.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. You can tweak it based on what you have on hand or dietary preferences, and it still turns out delicious every time.

Want to make it dairy-free? Swap out the heavy cream for unsweetened coconut milk or a plant-based creamer. It won’t be quite as rich, but it still delivers a lovely velvety finish.

If you're not a fan of kale, try using baby spinach instead. It wilts even faster and offers a milder flavor that’s great for kids or picky eaters.

Not into turkey sausage? No problem. You can use chicken sausage, plant-based sausage, or even ground chicken seasoned with Italian herbs. Just make sure whatever you use is well-seasoned to keep that flavor punch.

For a low-carb version, ditch the potatoes and substitute with cauliflower florets. They soften beautifully and absorb the broth in a similar way while keeping things keto-friendly.

Want more heat? Add a pinch of red pepper flakes while cooking the sausage, or stir in a dash of hot sauce at the end. It’s a great way to tailor the spice level to your personal taste.

No matter how you make it, this soup is a warm hug in a bowl—and once you’ve tried it, it’s sure to earn a spot in your regular dinner rotation.

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