Olive Garden Zuppa Toscana Soup With Turkey Sausage Recipe

There's something undeniably comforting about a steaming bowl of Zuppa Toscana on a chilly evening. With its rich, creamy broth, tender potatoes, and just the right kick from Italian-seasoned turkey sausage, this cozy classic will warm you from the inside out.

this Recipe

I first recreated this version of Olive Garden’s iconic soup during a weeknight dinner rush, trying to make something both hearty and a little healthier. Swapping in turkey sausage turned out to be a total game-changer—it’s now a lighter favorite that my family asks for constantly. Plus, it all comes together in one pot with minimal fuss.

This soup is perfect for busy nights, lazy Sundays, or anytime you need something filling, budget-friendly, and bursting with flavor. Let’s dive into why this version of Zuppa Toscana might become your new go-to.

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

Get ready to fall head over heels for this comforting bowl of goodness. This homemade Zuppa Toscana hits all the right notes: it's creamy, spicy, savory, and surprisingly easy to make from scratch.

It’s quick and simple for weeknights. Even with prepping fresh ingredients, this soup comes together in under 45 minutes. And since it’s all made in one pot, cleanup is a breeze.

Lighter, but still hearty. By using lean turkey sausage instead of traditional pork, you’ll enjoy all the flavor with a lot less fat. It’s still rich and satisfying, but won’t leave you feeling weighed down.

Budget-friendly and pantry-based. This recipe relies on affordable staples like russet potatoes, kale, onion, and chicken broth—ingredients you likely already have on hand or can grab easily without breaking the bank.

A family favorite for picky eaters. The creamy broth and tender potatoes are comforting enough for kids, while the sausage and kale bring enough flavor and texture for grown-up palates. It’s one of those rare dinners that pleases everyone.

Once you taste that perfect balance of savory sausage, silky potatoes, and garlicky creaminess, you’ll see why we keep this recipe on repeat in our house.

Ingredients Notes

The beauty of this Zuppa Toscana lies in its simple, wholesome ingredients. Each one plays a key role in making the soup rich, layered, and utterly craveable.

Let’s talk about the turkey sausage first. Opt for Italian-style ground turkey sausage, either mild or hot depending on your spice preference. It’s packed with seasoning already, so it saves you from having to add a ton of extra herbs or spices. If you can only find regular ground turkey, you can season it yourself with Italian herbs, fennel seeds, and crushed red pepper.

The potatoes are essential for that velvety texture. I recommend russet potatoes, peeled and thinly sliced. They hold their shape while becoming incredibly tender, and some of the starch naturally thickens the broth as it simmers.

Don’t skip the kale—this leafy green not only adds color and texture but also a slightly bitter contrast that balances out the creamy broth. If you’re not a kale fan, baby spinach works in a pinch, but kale is the traditional choice and holds up better in the soup.

For the creamy base, use a mix of chicken broth and heavy cream. The broth brings depth and savory notes, while the cream gives it that signature silky finish. If you’re looking to lighten things up even more, half-and-half or even whole milk can be used, though the soup will be a bit less rich.

Lastly, a good soup pot or Dutch oven is your best friend here. A wide, heavy-bottomed pot ensures even cooking and gives the sausage plenty of room to brown properly—a key step for building flavor.

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

Making this soup at home is easier than you’d think, and once you get the basic steps down, it’ll become second nature.

Start by heating a large soup pot over medium heat. Add a drizzle of olive oil, then brown your turkey sausage, breaking it up with a spoon as it cooks. This is where you’ll build the foundation of the soup’s flavor, so let it get a little caramelized around the edges.

Once the sausage is cooked through, use a slotted spoon to transfer it to a plate. In the same pot, add diced onion and garlic and cook until soft and fragrant, about 3–4 minutes. The onion will soak up all those tasty bits left from the sausage.

Add your sliced potatoes to the pot, followed by the chicken broth. Bring it all to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are fork-tender. You’ll notice the broth starting to thicken slightly—thanks to the starch from the potatoes.

Once the potatoes are cooked, return the sausage to the pot and stir in the chopped kale. Let it simmer for another 5 minutes, just until the greens have wilted but still have a little bite.

Finally, reduce the heat to low and stir in the heavy cream. Let the soup warm through for a few minutes, then taste and season with salt and black pepper as needed. That’s it—you’ve just made restaurant-quality soup in your own kitchen!

From start to finish, this recipe takes about 40 minutes. It’s fast enough for a weeknight, but cozy enough to serve for Sunday supper with some crusty bread on the side.

Storage Options

This soup stores beautifully, making it perfect for meal prep or leftovers.

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, and the flavors actually deepen as it sits.

If you’d like to freeze it, be aware that soups with cream can sometimes separate. For best results, freeze the soup before adding the cream, then reheat and stir in the cream right before serving. Stored this way, it can last up to 3 months in the freezer.

For reheating, use a saucepan over medium-low heat, stirring occasionally until warmed through. If the soup has thickened too much in the fridge, add a splash of chicken broth or water to loosen it up.

Variations and Substitutions

One of the best things about this Zuppa Toscana is how easily it adapts to what you have on hand. Here are a few ways to make it your own:

If you prefer a vegetarian version, skip the sausage and add cannellini beans or white mushrooms for a meaty texture. Use vegetable broth instead of chicken, and add a dash of smoked paprika to mimic the savory depth.

Want to make it spicier? Go with hot Italian turkey sausage, or add a pinch of red pepper flakes when you sauté the garlic. It gives the soup a gentle heat that’s still family-friendly.

You can also swap the kale for baby spinach, Swiss chard, or even broccoli rabe. Just be sure to adjust cooking time—softer greens like spinach only need a minute or two to wilt.

To make it dairy-free, use unsweetened coconut milk or a dairy-free cream alternative. The flavor will be a bit different, but still delicious and satisfying.

Finally, if you’re watching carbs, replace the potatoes with cauliflower florets. They’ll give the soup a similar texture with fewer carbs and calories, perfect for a lighter version.

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