There's nothing quite like a warm, comforting bowl of Zuppa Toscana to make a chilly evening feel cozier. This homemade version of the Olive Garden favorite brings all the creamy, garlicky goodness right to your kitchen, but with a leaner twist—turkey sausage instead of the traditional pork. The result? A hearty, flavorful soup that's just as satisfying but a bit lighter on the calories.

I first made this when I was looking for a way to enjoy my favorite restaurant soup without the extra grease. Swapping in turkey sausage was a game-changer, giving me all the flavor with less fat. Now, this soup has become a staple in my home, perfect for meal prep or a quick weeknight dinner.

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

Get ready to fall in love with this lightened-up version of a beloved classic. This Zuppa Toscana delivers bold flavors, a creamy texture, and just the right amount of spice.

First off, it's incredibly easy to make. With just a handful of ingredients and a single pot, you’ll have a restaurant-quality soup in under an hour. Perfect for busy weeknights when you need something warm and filling fast.

It’s also a budget-friendly meal. Simple, wholesome ingredients like potatoes, kale, and broth come together to create a soup that tastes like a splurge but won’t break the bank.

This soup is lighter than the classic but still full of flavor. By using turkey sausage instead of pork, you cut down on saturated fat while keeping the rich, savory taste that makes Zuppa Toscana so irresistible.

Best of all, it's highly customizable. Prefer a dairy-free version? Swap the heavy cream for coconut milk. Want to add more heat? Use spicy turkey sausage or throw in some red pepper flakes.

Ingredients Notes

The magic of this soup lies in its simple yet carefully chosen ingredients. Each one plays a crucial role in balancing flavors and textures.

Turkey sausage is the star of this recipe. It provides all the rich, slightly spicy flavor of traditional Italian sausage but with less fat. Opt for mild or hot turkey sausage depending on your spice preference.

Russet potatoes give this soup its hearty base. Their starchy texture makes the broth slightly creamy as they cook down. If you prefer a firmer texture, Yukon Gold potatoes are a great alternative.

Kale adds a fresh, slightly bitter contrast to the creamy broth. If kale isn’t your thing, spinach works just as well and softens even faster in the soup.

Heavy cream is what gives this soup its signature richness. For a lighter version, you can substitute with half-and-half or even coconut milk for a dairy-free alternative.

Chicken broth brings all the flavors together while keeping the soup light. A good-quality, low-sodium broth is best so you can control the salt level to your taste.

A large Dutch oven or stockpot will make cooking this soup a breeze, allowing you to build flavors with each step.

How To Make This Zuppa Toscana Soup With Turkey Sausage

Creating this comforting soup at home is easier than you might think. Let’s break it down step by step.

Start by heating a large pot over medium heat. Add the turkey sausage, breaking it apart with a wooden spoon as it browns. Cook until it's fully cooked through and slightly crispy, then transfer it to a plate and set aside.

In the same pot, add a splash of olive oil if needed, then sauté the diced onions until they turn soft and translucent. Stir in the minced garlic, letting it cook just until fragrant—about 30 seconds.

Next, pour in the chicken broth, using a wooden spoon to scrape up any flavorful bits from the bottom of the pot. Add the sliced potatoes and bring the mixture to a gentle boil. Reduce the heat and let it simmer until the potatoes are fork-tender, about 15-20 minutes.

Once the potatoes are cooked, return the turkey sausage to the pot and stir in the chopped kale. Let it cook for another 5 minutes, just until the kale wilts but still retains its vibrant green color.

Finally, stir in the heavy cream, allowing the soup to gently warm through. Give it a taste and adjust the seasoning with salt and pepper as needed. Serve hot with a sprinkle of grated Parmesan and a side of crusty bread.

Storage Options

This soup stores beautifully, making it a great meal prep option. Let it cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days.

For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove over low heat.

To reheat, simply warm it on the stovetop over medium heat, stirring occasionally. If the soup has thickened, add a splash of broth or cream to bring back its original consistency.

Variations and Substitutions

One of the best things about this soup is how easy it is to customize. Here are a few ways to make it your own.

If you prefer a spicier version, use hot turkey sausage or add red pepper flakes while sautéing the onions.

For a dairy-free option, replace the heavy cream with full-fat coconut milk. It adds a slight sweetness that balances well with the spice of the sausage.

Vegetarians can swap the turkey sausage for plant-based sausage alternatives and use vegetable broth instead of chicken broth.

Not a fan of kale? Substitute it with spinach or Swiss chard for a milder, softer texture.

For a low-carb alternative, replace the potatoes with cauliflower florets. They provide a similar texture without the extra carbs.

Feel free to experiment with different ingredient combinations to make this soup perfect for your taste. However you customize it, this lighter take on Zuppa Toscana is sure to become a favorite in your home!