Olive Garden Zuppa Toscana Soup With Turkey Sausage Recipe

There’s something truly comforting about a steaming bowl of Zuppa Toscana, especially when it’s loaded with hearty potatoes, tender kale, and savory turkey sausage. The aroma alone—garlicky, rich, and soul-warming—is enough to make everyone wander into the kitchen asking, “What’s for dinner?”

I first recreated this soup on a cold winter night when I was craving something filling but wanted a lighter twist on the classic. Swapping in turkey sausage made it just as flavorful but a bit more wholesome, and now it’s become our go-to cozy meal for everything from Sunday suppers to meal prep Mondays.

Once you try this homemade version of Olive Garden’s famous Zuppa Toscana, you might never go back. Let’s dive into why this soup deserves a permanent spot on your weeknight rotation.

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

Get ready to fall in love with your new favorite one-pot wonder. This Zuppa Toscana with turkey sausage has all the creamy, savory goodness of the restaurant version—with a few healthy swaps that make it weeknight-friendly and guilt-free.

First of all, it’s quick and easy. From start to finish, this soup comes together in under 40 minutes. You only need one pot, a cutting board, and a knife. That means less cleanup and more time to relax with a bowl in hand.

It’s also lightened up without sacrificing flavor. Turkey sausage offers all the rich, spiced flavor you love in traditional Italian sausage but with less fat. It’s a great way to make the dish a little more heart-healthy while keeping it super satisfying.

Budget-conscious? This soup checks that box too. The ingredients are affordable pantry and fridge staples—potatoes, onions, broth, and greens—making it a great way to feed a crowd or prep lunches without breaking the bank.

And finally, it’s endlessly versatile. Whether you want to go dairy-free, low-carb, or extra-spicy, this recipe is easy to tweak to your preferences. Keep reading for ideas on how to make it your own.

Ingredients Notes

The beauty of this soup is how just a handful of ingredients come together to create deep, craveable flavor. Here’s what you’ll need—and why each one matters.

Turkey sausage is the star of the show. Look for Italian-style turkey sausage (mild or hot, depending on your taste) for the best flavor. It brings all those garlicky, fennel-forward spices that define Zuppa Toscana, but with a leaner profile. If it comes in links, simply remove the casings before cooking.

Russet potatoes give the soup its classic heartiness. Their starchy texture breaks down slightly during cooking, helping to thicken the broth naturally. Slice them thinly or dice them small so they cook quickly and evenly.

Kale adds both texture and a pop of color. Curly kale is traditional, but you can also use lacinato (also called dinosaur kale) if you prefer a more tender bite. Don’t forget to remove the tough stems before chopping.

Heavy cream brings the richness. It softens the spices and adds that luxurious, velvety finish. If you're trying to lighten it up further, you can use half-and-half or even full-fat coconut milk, though the flavor will change slightly.

Chicken broth forms the base of the soup. Use a good-quality low-sodium broth so you can better control the salt level. Homemade is always a bonus, but store-bought works beautifully in this recipe.

As for equipment, you don’t need anything fancy—just a large, heavy-bottomed pot or Dutch oven and a ladle for serving. A sharp knife and cutting board will make prep a breeze.

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

Making this soup is easier than you’d expect, and the process is super satisfying from start to finish. Let’s walk through it step by step.

Start by browning your turkey sausage in a large pot over medium heat. Break it up with a spoon as it cooks until it’s fully browned and slightly crispy on the edges—this adds a lot of flavor. Once cooked, use a slotted spoon to remove it and set aside, leaving a bit of the drippings in the pot.

Next, sauté your onion in the remaining fat until soft and translucent. Add the garlic and cook for another 30 seconds, just until fragrant. This step builds a flavorful foundation for your broth.

Now it’s time to add the potatoes and chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot (flavor gold!). Bring to a gentle boil, then reduce to a simmer and cook until the potatoes are fork-tender—about 10 to 15 minutes.

Once the potatoes are tender, stir in the cream and return the cooked sausage to the pot. Let everything simmer for another 5 minutes to let the flavors meld. Finally, stir in the chopped kale, letting it wilt gently in the hot soup for just a couple of minutes.

When everything is warmed through and the kale is tender, give it a final taste and season with salt and pepper as needed. Serve hot, optionally with a sprinkle of red pepper flakes or freshly grated Parmesan.

From start to finish, this dish takes about 35 to 40 minutes. It's fast enough for a weeknight dinner, but cozy and hearty enough to serve guests or enjoy for days afterward.

Storage Options

Zuppa Toscana stores beautifully, making it a fantastic meal prep option. Whether you're planning ahead or just want leftovers the next day, here's how to keep it fresh.

In the fridge, the soup will keep well for up to 4 days. Let it cool completely before transferring to an airtight container. I recommend using a glass container if you’re storing it with the cream already added.

You can also freeze this soup, though the texture may change slightly due to the cream and potatoes. If freezing, do so before adding the cream and kale—just freeze the sausage, potatoes, and broth base. It’ll last for up to 3 months in a freezer-safe container.

When reheating, warm it gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened, add a splash of broth or water to loosen it up. Avoid boiling it after adding the cream, as it can separate.

Variations and Substitutions

One of the best parts of this recipe is how adaptable it is. Whether you’re working with dietary restrictions or just looking to change things up, here are some great ways to customize your Zuppa Toscana.

To make it dairy-free, swap the heavy cream for unsweetened full-fat coconut milk or a creamy plant-based alternative. Just note that it may add a subtle coconut flavor.

Want to go low-carb or keto? Skip the potatoes and use cauliflower florets instead. They provide a similar texture and soak up the flavor of the broth beautifully.

If you can’t find turkey sausage, feel free to use chicken sausage, plant-based sausage, or even ground turkey with Italian seasoning mixed in. It’s super forgiving.

For extra heat, choose hot Italian turkey sausage or add a generous pinch of crushed red pepper flakes when sautéing the garlic. You can also add a dash of hot sauce just before serving.

And don’t be afraid to throw in extra veggies! Chopped zucchini, spinach, or even carrots can be added along with the kale. It’s a great way to use up what’s in your fridge and add more nutrients to your bowl.

Whether you're craving a cozy dinner on a chilly night or prepping meals for the week ahead, this Olive Garden Zuppa Toscana Soup With Turkey Sausage delivers big flavor, hearty comfort, and that homemade touch that always hits the spot. Don’t be surprised if it becomes a regular in your kitchen—just like it did in mine.

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