Olive Garden Zuppa Toscana Soup With Turkey Sausage Recipe

There's something irresistible about a bowl of warm, comforting soup that fills your kitchen with the rich scent of garlic, herbs, and creamy broth. This Olive Garden Zuppa Toscana Soup with Turkey Sausage brings all that goodness home—with a lighter, healthier twist.

this Recipe

I first recreated this version after craving the restaurant classic but wanting something a bit leaner. Swapping traditional pork sausage for ground turkey sausage made it feel weeknight-friendly and guilt-free, and now it’s on constant rotation in our house—especially during the chilly months when cozy meals are a must.

Each spoonful offers tender potatoes, savory turkey sausage, crisp bites of kale, and a creamy, soul-soothing broth. It’s the kind of recipe that makes everyone go back for seconds—and maybe thirds.

Ready to fall in love with this hearty, satisfying soup? Let’s dive in.

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

This cozy, crave-worthy soup isn’t just delicious—it checks all the boxes for busy weeknight dinners and make-ahead meal prep.

First off, this recipe is quick and easy. It comes together in under 45 minutes, with just one pot and a few pantry staples. Whether you're cooking after work or meal prepping on Sunday, it fits into your schedule with ease.

It’s also lighter than the original. By using ground turkey sausage instead of pork, you shave off fat without losing any of that rich, savory flavor. Trust me—you won’t miss the heaviness.

Another win? It’s budget-friendly. With simple, affordable ingredients like russet potatoes, onions, and kale, you can feed a family of four (with leftovers!) for less than you’d spend on one Olive Garden entrée.

And perhaps best of all, it’s family-approved. Even picky eaters warm up to this one quickly. The broth is flavorful but mild, the potatoes are tender and comforting, and the sausage adds just the right touch of spice.

If you’re looking for a new go-to soup recipe, this one is a keeper.

Ingredients Notes

The magic of this Zuppa Toscana-inspired soup lies in its balance—hearty enough to satisfy, yet light enough for seconds. Let’s break down the key players that make this version shine.

Start with the ground turkey sausage. I use a mild Italian-style ground turkey sausage for a flavorful base without the extra grease. If you prefer more heat, opt for a spicy version or add a pinch of red pepper flakes while cooking.

The russet potatoes are classic in this soup. Their starchy texture helps naturally thicken the broth and gives it that signature comfort factor. Slice them thin so they cook evenly and absorb all that garlicky goodness.

Speaking of flavor, fresh garlic and yellow onion are essential here. Sautéing them with the turkey sausage builds that rich, savory foundation. Don’t skimp—your kitchen will smell amazing as soon as they hit the pan.

Next comes the chicken broth and heavy cream. The broth forms the base, and a splash of cream at the end brings it all together in a velvety finish. You can use half-and-half for a lighter version, but I recommend sticking with cream for that restaurant-style richness.

Finally, let’s talk kale. Its slightly bitter bite perfectly balances the creamy broth and savory meat. Make sure to remove the tough stems and tear the leaves into small, bite-sized pieces. If kale isn't your thing, baby spinach works too—just stir it in right before serving.

All you need to pull this together is a good-sized Dutch oven or soup pot, a sharp knife, and a ladle. No fancy gadgets, just real ingredients and cozy vibes.

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

Making this soup is much simpler than you might think. In fact, once you’ve chopped your veggies and browned your sausage, the rest practically cooks itself.

Start by heating a large soup pot or Dutch oven over medium-high heat. Add a drizzle of olive oil, then toss in your ground turkey sausage. Break it apart with a spoon as it cooks. You want it nicely browned and crumbly, about 6-8 minutes.

Once the sausage is cooked through, add your diced onion and minced garlic. Stir everything together and let it sauté for another 3-4 minutes, until the onion turns translucent and your kitchen smells like an Italian bistro.

Now it’s time for the potatoes. Add them to the pot along with your chicken broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer. The potatoes should cook until fork-tender, which usually takes about 10-12 minutes. Stir occasionally to keep anything from sticking to the bottom.

When the potatoes are just right, lower the heat and stir in your heavy cream. Then toss in your chopped kale and stir until it wilts down into the soup. This only takes a couple of minutes, but it adds such a fresh, vibrant finish to the dish.

Taste your soup and adjust the seasoning—add salt, black pepper, or a pinch of red pepper flakes if you like a little kick. Let it all simmer together for another few minutes, just long enough for the flavors to blend.

In total, this recipe should take you about 35-40 minutes from start to finish. What you get is a warm, creamy, nourishing bowl of soup that feels like a hug in a bowl.

Storage Options

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

Once completely cooled, transfer the soup to an airtight container. It will keep well in the refrigerator for up to 4 days. The flavors even deepen a bit overnight, making the next-day bowls extra delicious.

To freeze, let the soup cool fully, then ladle it into freezer-safe containers, leaving an inch of space at the top. It will stay fresh in the freezer for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the fridge before reheating.

For reheating, use a saucepan over medium heat or pop a bowl in the microwave. Add a splash of broth or water if the soup has thickened too much, and stir gently to bring it back to that creamy consistency.

This soup is great for lunches, quick dinners, or cozy weekends on the couch. It’s like having Olive Garden in your freezer.

Variations and Substitutions

One of the best things about this soup is how flexible it is. You can customize it based on what you have on hand—or to fit your preferences.

If you don’t have turkey sausage, you can absolutely use chicken sausage or even lean ground turkey with Italian seasoning added. Pork sausage works too, if you’re not watching fat content.

Want to skip the heavy cream? Try coconut milk for a dairy-free version. It won’t taste exactly the same, but the creaminess is still there and it adds a subtle sweetness that’s really nice.

For a lower-carb option, swap the potatoes for cauliflower florets. They hold up well in the broth and still give you that hearty texture.

Not into kale? Spinach, Swiss chard, or even collard greens work beautifully. Just adjust the cook time depending on how delicate your greens are.

You can also add extras like crushed red pepper, Parmesan cheese, or even crumbled bacon for a flavor boost. Feel free to play around—this soup is very forgiving.

No matter how you tweak it, this Zuppa Toscana with turkey sausage is always a crowd-pleaser. It’s warm, satisfying, and endlessly adaptable—perfect for whatever your fridge (or mood) is serving up that day.

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