There's something undeniably cozy about a steaming bowl of Zuppa Toscana, especially when it's homemade and just as creamy, hearty, and comforting as the one from Olive Garden. This version puts a lighter twist on the classic by using lean turkey sausage, without sacrificing any of the bold, savory flavor that makes the original so beloved.

I first whipped this up on a chilly evening when I was craving something warm and satisfying, but didn't want the heaviness of traditional sausage. The result? A soup so good, my family didn't even notice the swap. It's now a cold-weather staple that checks all the boxes: easy, family-friendly, and ready in under an hour.

Whether you're meal prepping for the week or feeding a hungry crew after work, this is one soup recipe you'll want on repeat.

Let’s dive into what makes this Olive Garden Zuppa Toscana Soup with Turkey Sausage so crave-worthy.

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

This soup might just become your new go-to comfort food – and not just because it tastes like it came straight from your favorite restaurant.

First, it’s surprisingly simple to make. You don’t need any fancy ingredients or techniques. Most of what you need is likely already in your pantry or fridge, and the whole dish comes together in about 45 minutes from start to finish.

Second, it’s a bit lighter than the original. By swapping in lean turkey sausage for the traditional pork, you still get all the rich, savory flavor, but with fewer calories and less fat. It’s a small change that makes a big difference if you’re trying to eat a bit healthier.

It’s also incredibly satisfying. With tender chunks of potato, crispy kale, and a creamy broth that warms you from the inside out, this soup eats like a full meal. Pair it with some crusty bread and dinner’s done.

Lastly, it’s easy to adapt. Don’t eat dairy? Swap the cream. Don’t have kale? Try spinach. This recipe is endlessly flexible depending on what you’ve got on hand.

Ready to see what goes into this cozy bowl of goodness? Let’s talk ingredients.

Ingredients Notes

One of the best parts of this soup is how accessible the ingredients are. You don’t need a trip to a specialty store—everything here is easy to find, affordable, and pantry-friendly.

Let’s start with the turkey sausage. Look for Italian-style ground turkey sausage, either mild or spicy depending on your taste. If you can only find plain ground turkey, just add a blend of Italian herbs, fennel seeds, and red pepper flakes to mimic that signature flavor.

Next up, Russet potatoes are the classic choice here. They hold their shape well during cooking and help thicken the broth ever so slightly as they break down. Make sure to slice them into thin, even half-moons so they cook at the same rate.

Fresh kale adds a bit of texture and color to the soup. Curly kale is traditional, but you can also use lacinato (also known as dinosaur kale) for a slightly earthier flavor. Be sure to strip out the tough stems and chop the leaves into bite-sized pieces for easier eating.

For the base, we’re using a mix of low-sodium chicken broth and heavy cream. The broth builds depth while the cream adds a velvety richness. If you’re looking to lighten it up even more, you can substitute with half-and-half or even a splash of unsweetened almond milk—just know it won’t be quite as luxurious.

Lastly, all you’ll need in terms of equipment is a large, heavy-bottomed soup pot or Dutch oven. A wooden spoon, a sharp knife, and a ladle round out the essentials.

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

Making this soup is straightforward, even if you’re not a seasoned cook. With a few simple steps, you'll have a pot of creamy, hearty soup ready to warm you up in no time.

Start by heating a large soup pot over medium heat. Add a drizzle of olive oil and brown your turkey sausage, breaking it up as it cooks. Let it get a little caramelized around the edges—that browning adds tons of flavor to the soup base. Once it’s fully cooked, transfer it to a bowl and set aside.

In the same pot, add diced onion and sauté until soft and translucent. Stir in minced garlic and cook for about a minute until fragrant. At this point, your kitchen is going to smell amazing.

Pour in the chicken broth and bring it to a gentle boil. Stir in your sliced potatoes and cook until they’re fork-tender, about 10-15 minutes depending on the thickness of your slices. Be sure to simmer, not boil, to keep the potatoes from breaking apart.

Once the potatoes are tender, return the cooked sausage to the pot and stir in the kale. Simmer for a few more minutes until the kale is softened but still vibrant green.

Finally, lower the heat and stir in the heavy cream. Don’t let it boil after adding the cream—just warm it through gently. Taste and season with salt and black pepper as needed. I like a pinch of red pepper flakes for just a touch of heat.

From start to finish, this soup takes around 45 minutes. You’ll end up with a creamy, flavorful, filling meal that tastes just as good—if not better—than Olive Garden’s.

Storage Options

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

Allow the soup to cool to room temperature before transferring it to an airtight container. In the fridge, it will stay fresh for up to 4 days. The flavors actually deepen as it sits, making day-two soup even more delicious.

To freeze, portion the soup into freezer-safe containers, leaving a little room for expansion. It can be stored frozen for up to 3 months. Just note that the texture of the potatoes and cream may change slightly upon reheating, but the flavor will still be spot-on.

When it comes to reheating, gently warm the soup on the stovetop over medium-low heat, stirring occasionally. If it has thickened too much, add a splash of chicken broth or water to loosen it up. You can also microwave individual servings in 1-minute intervals, stirring in between.

Variations and Substitutions

One of the best things about this Zuppa Toscana is how easily you can tweak it to fit your preferences or dietary needs.

If you want to make it dairy-free, replace the cream with canned full-fat coconut milk or a rich unsweetened almond milk. It will still be creamy, but with a slightly different flavor profile that works surprisingly well.

For a lower-carb version, swap the potatoes for cauliflower florets. They mimic the texture of potatoes nicely while cutting down on carbs and calories.

Don’t like kale? Baby spinach makes a great alternative. It’s more tender and has a milder flavor, which some picky eaters might prefer.

Looking to add more protein? Stir in a can of drained white beans like cannellini or navy beans for an extra boost. They blend right into the soup without changing the flavor too much.

And if you're craving that restaurant-style finish, top each bowl with a sprinkle of Parmesan cheese and a few crushed red pepper flakes for a little heat.

No matter how you make it, this recipe is endlessly forgiving and always comforting. So go ahead—make it your own and enjoy every cozy bite.