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 beloved Italian-inspired soup, made famous by Olive Garden, is packed with hearty potatoes, tender kale, and a creamy broth that’s rich with savory flavors. But this version comes with a healthier twist—using turkey sausage instead of traditional pork sausage for a lighter take on the classic.

I first started making this recipe when I was looking for a healthier alternative to my favorite restaurant soup. The turkey sausage adds the same great taste with less fat, and I love how easy it is to throw everything together in one pot. Now, it’s become a go-to meal in my household, perfect for cozy nights in or meal prepping for the week ahead.

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

Get ready to fall in love with this deliciously creamy and hearty soup. It’s everything you love about Olive Garden’s Zuppa Toscana, but with a few healthier tweaks.

First off, it’s incredibly easy to make. With just a handful of simple ingredients and one pot, you can have this soup on the table in under an hour.

Not only is it easy, but it’s also a healthier option. Swapping pork sausage for turkey sausage cuts down on excess fat and calories while still delivering the same bold, savory flavor.

If you love leftovers, this soup is for you! It stores beautifully and tastes even better the next day, making it perfect for meal prep.

Best of all, it’s a budget-friendly meal. Potatoes, turkey sausage, and kale are all affordable ingredients that come together to create a restaurant-quality dish without the hefty price tag.

Ingredients Notes

The magic of this Zuppa Toscana soup lies in its simple, fresh ingredients. Each one plays an essential role in building layers of rich, comforting flavor.

Turkey sausage is the star of the show here. Look for Italian-style turkey sausage for the best flavor. It has the same classic seasoning as pork sausage but is leaner and lighter.

Russet potatoes work best for this soup, as they break down slightly while cooking, helping to thicken the broth. If you prefer a firmer texture, Yukon Gold potatoes are a great alternative.

Kale brings a vibrant, slightly earthy contrast to the creamy broth. If you’re not a fan of kale, spinach makes an excellent substitute and will wilt beautifully into the soup.

The broth is a combination of chicken broth and heavy cream, creating the perfect balance of richness and depth. If you want to lighten it up even more, you can use half-and-half instead of heavy cream.

A large Dutch oven or stockpot is ideal for cooking this soup, allowing enough space for everything to simmer together perfectly.

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

Making this soup is simpler than you might think, and it all comes together in just a few easy steps.

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

In the same pot, add a bit of olive oil and toss in chopped onions. Sauté until they become soft and translucent, then stir in minced garlic, cooking just until fragrant.

Next, add the potatoes and chicken broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.

Once the potatoes are cooked, return the browned turkey sausage to the pot and stir in the kale. Let it cook for a few more minutes until the greens are wilted.

Finally, pour in the heavy cream, stirring everything together until the soup reaches a creamy, velvety consistency. Give it a taste and adjust the seasoning with salt and pepper as needed.

This entire process takes about 40 minutes, making it a fantastic option for busy weeknights when you want something hearty but easy to make.

Storage Options

This soup stores wonderfully, so don’t be afraid to make a big batch!

To store in the refrigerator, let the soup cool completely before transferring it to an airtight container. It will keep well for up to 4 days.

For longer storage, you can freeze this soup for up to 3 months. Just be aware that the texture of the potatoes and cream may change slightly after thawing. To prevent separation, reheat slowly on the stovetop over low heat, stirring frequently.

When reheating, add a splash of broth or cream to bring the soup back to its original consistency. Heat until warmed through, and enjoy!

Variations and Substitutions

One of the best things about this Zuppa Toscana recipe is how flexible it is. You can easily tweak it to suit your preferences or dietary needs.

If you’re looking for a dairy-free version, swap out the heavy cream for full-fat coconut milk. It adds a slight hint of sweetness but still creates a creamy, rich broth.

For a spicier kick, opt for hot Italian turkey sausage instead of mild. You can also sprinkle in some red pepper flakes to amp up the heat.

Want a low-carb version? Substitute the potatoes with cauliflower florets. They soften beautifully in the broth and mimic the texture of traditional potatoes without the extra carbs.

If you’re out of kale, don’t worry! Baby spinach or Swiss chard both work wonderfully and will wilt into the soup just as well.

No turkey sausage? You can still use lean ground turkey and season it yourself with Italian seasoning, garlic powder, and fennel seeds.

Experiment with different flavors and textures to make this soup truly your own. No matter how you customize it, it’s sure to be a warm and satisfying meal that everyone will love!

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