There’s nothing quite like a warm bowl of Zuppa Toscana to bring comfort to your kitchen. This hearty soup, inspired by the beloved Olive Garden classic, combines creamy broth, tender potatoes, and savory sausage for the ultimate cozy meal.

I first started making this version with turkey sausage when I wanted a lighter take on the traditional dish. To my surprise, the flavors were just as rich and satisfying, while also being a bit healthier. Now, it’s a go-to in my household, especially on chilly evenings when we’re craving something warm and filling.

Why You’ll Love This Zuppa Toscana with Turkey Sausage

Get ready to fall in love with a soup that’s both comforting and easy to make. This homemade version of Olive Garden’s Zuppa Toscana delivers all the flavor you love, with a few lighter twists.

First, it’s incredibly simple to prepare. With just one pot and a handful of ingredients, you can have a delicious, restaurant-quality meal on the table in under an hour.

It’s also healthier than the original, thanks to using turkey sausage instead of pork. This small swap keeps the soup lower in fat while still providing that deep, savory flavor.

Plus, this recipe is budget-friendly. Most of the ingredients are pantry staples, and you can easily customize it with what you have on hand.

Best of all, it’s perfect for meal prep. This soup tastes even better the next day, making it an excellent make-ahead meal for busy weeks.

Ingredients Notes

The magic of Zuppa Toscana lies in its simple yet flavorful ingredients. Each one plays a key role in creating the perfect balance of creamy, savory goodness.

Turkey sausage is the star of this dish. Opt for mild or spicy Italian turkey sausage, depending on your flavor preference. It adds plenty of seasoning to the soup, cutting down on the need for extra spices.

Russet potatoes are the best choice for this soup. They soften beautifully as they cook, giving the broth a slight thickness without needing extra cream or flour.

Kale adds a pop of color and a boost of nutrients. If you’re not a fan of kale, you can swap it for baby spinach for a milder flavor.

Heavy cream is what gives this soup its signature creamy texture. If you’re looking for a lighter option, you can substitute half-and-half, though the soup won’t be quite as rich.

A large Dutch oven or heavy-bottomed pot is ideal for making this soup, ensuring even cooking and plenty of room to stir all the ingredients together.

How To Make This Zuppa Toscana

Making this Zuppa Toscana with Turkey Sausage is easier than you think! Here’s how to bring this delicious soup to life.

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

In the same pot, add a drizzle of olive oil and sauté the onions until soft and translucent. Stir in the garlic and cook for about 30 seconds, just until fragrant.

Next, pour in the chicken broth and bring it to a gentle boil. Add the potatoes, reducing the heat to a simmer. Let them cook until fork-tender, which should take about 15 minutes.

Once the potatoes are soft, return the cooked turkey sausage to the pot. Stir in the kale and let it wilt in the warm broth. This takes only a couple of minutes.

Finally, lower the heat and slowly stir in the heavy cream. Let the soup simmer for another 5 minutes to allow all the flavors to meld together. Taste and adjust the seasoning with salt and black pepper as needed.

Your homemade Zuppa Toscana is now ready to serve! Ladle it into bowls and enjoy with a sprinkle of Parmesan cheese and a side of crusty bread.

Storage Options

If you have leftovers, you’re in luck—this soup stores beautifully! Allow it to cool completely before transferring it to an airtight container.

In the refrigerator, it will stay fresh for up to 4 days. The flavors deepen over time, making it even more delicious.

For longer storage, freeze the soup in freezer-safe containers for up to 3 months. When reheating, thaw overnight in the fridge and warm it gently on the stove over low heat. Avoid boiling it too hard, as this can cause the cream to separate.

Variations and Substitutions

This Zuppa Toscana recipe is incredibly versatile, so feel free to make it your own!

For a dairy-free version, swap the heavy cream for full-fat coconut milk. It adds creaminess without the dairy while keeping the soup rich and flavorful.

Not a fan of kale? Spinach makes an excellent alternative. Add it at the end of cooking, as it wilts much faster than kale.

If you don’t have turkey sausage, you can use chicken sausage or even ground turkey with a teaspoon of Italian seasoning for a similar flavor.

Want a little extra heat? Add red pepper flakes along with the garlic to give the broth a nice spicy kick.

Finally, if you prefer a thicker soup, mash some of the cooked potatoes with a fork before stirring in the cream. This will naturally thicken the broth without needing flour or cornstarch.

No matter how you customize it, this Zuppa Toscana with Turkey Sausage is sure to become a new family favorite!