There's nothing more comforting than a warm, creamy bowl of Zuppa Toscana on a chilly evening. This Olive Garden classic is loaded with rich flavors from hearty potatoes, flavorful turkey sausage, and crispy bacon, all swimming in a luscious, creamy broth. It's the kind of soup that makes you feel like you're indulging in a restaurant-quality meal right from your own kitchen.

I first made this recipe on a whim, looking for a lighter alternative to the traditional version. By swapping out pork sausage for lean turkey sausage, I was able to keep all the bold, savory flavors while making it just a little bit healthier. Now, it’s a regular in our household, especially when we’re craving something cozy yet simple to prepare.

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

Get ready to add this soup to your weekly rotation. It’s not just delicious—it’s an easy, wholesome, and budget-friendly way to enjoy a restaurant favorite at home.

First, this recipe is incredibly simple to make. With just a handful of ingredients and one pot, you can have a satisfying, flavorful soup on the table in under an hour. Perfect for busy weeknights or lazy weekends when you want something warm and filling without spending all day in the kitchen.

It’s also a healthier take on the original. By using turkey sausage instead of traditional pork sausage, you cut back on fat without sacrificing any of the savory goodness. Plus, this version is naturally gluten-free, making it a great option for those with dietary restrictions.

Another reason to love this soup? It’s budget-friendly. Potatoes, kale, and turkey sausage are all affordable ingredients that stretch to feed a crowd. A big pot of this soup can easily serve a family of four with leftovers to spare.

And finally, it’s just downright cozy. Creamy broth, hearty potatoes, and a slight kick from the turkey sausage make every spoonful deeply satisfying. Pair it with crusty bread, and you’ve got a meal that feels like a hug in a bowl.

Ingredients Notes

The magic of this soup comes from a few simple ingredients that work together to create rich, comforting flavors. Let’s break down what you’ll need and why each one matters.

Turkey sausage is the star of the show, bringing bold flavor while keeping the soup lighter. Look for Italian-style turkey sausage for the best taste. If you prefer a little heat, go for a spicy version—it adds an extra layer of warmth to the broth.

Potatoes give this soup its heartiness. Russet potatoes work best because they become perfectly tender while helping to thicken the broth slightly. You can also use Yukon Gold potatoes for a creamier texture.

Kale adds a pop of color and a dose of nutrients. It softens beautifully in the broth without losing its texture. If you’re not a fan of kale, spinach makes a great substitute, though it will wilt much faster.

Bacon brings a smoky depth of flavor that ties everything together. A little goes a long way, so you don’t need much. Cooking the bacon first and using the rendered fat to sauté the onions and garlic builds layers of flavor right from the start.

Heavy cream gives the soup its signature creaminess. If you want a lighter option, you can use half-and-half, but for the most indulgent texture, heavy cream is the way to go.

To make this recipe, you’ll need a large soup pot or Dutch oven to allow all the ingredients to cook evenly and blend their flavors perfectly.

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

Making this soup is a simple and rewarding process that fills your kitchen with mouthwatering aromas. Let’s go step by step to bring this dish to life.

Start by cooking the bacon in a large pot over medium heat until it’s crispy. Once done, remove the bacon and set it aside on a paper towel-lined plate. Leave a small amount of the rendered fat in the pot to enhance the flavor of the soup.

Next, add the turkey sausage to the pot. Break it apart with a wooden spoon and cook until it’s browned and fully cooked. Since turkey sausage is leaner than pork, you may need to add a drizzle of olive oil to prevent sticking.

Once the sausage is cooked, toss in the diced onions and minced garlic. Sauté them in the remaining sausage drippings until the onions turn soft and translucent. This step builds a deep, aromatic base for the soup.

Now, it’s time to add the potatoes and broth. Pour in the chicken broth and stir to combine all the ingredients. Let the soup simmer until the potatoes are fork-tender, usually around 15 minutes.

When the potatoes are ready, stir in the kale and let it wilt into the broth. This only takes a couple of minutes. Finally, pour in the heavy cream, giving the soup its signature creamy consistency. Let everything heat through without bringing it to a boil, as this helps maintain the soup’s rich texture.

Give it a taste, adjust the seasoning if needed, and crumble the crispy bacon on top before serving.

Storage Options

If you have leftovers, this soup stores beautifully. Allow it to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.

For longer storage, freeze the soup without the cream. Dairy-based soups can sometimes separate when frozen, so if you plan to freeze it, simply add the cream after reheating. It will stay good in the freezer for up to 3 months.

To reheat, warm it over low heat on the stovetop, stirring occasionally. If the broth has thickened too much, add a splash of broth or water to loosen it back up.

Variations and Substitutions

One of the best things about this soup is its versatility. You can easily tweak it to suit your taste or dietary needs.

For a dairy-free version, swap the heavy cream for coconut milk. It adds a slight sweetness but still delivers a creamy texture.

If you want a lower-carb option, replace the potatoes with cauliflower florets. They provide a similar texture but with fewer carbs, making it a great choice for keto diets.

Prefer a vegetarian version? Leave out the sausage and bacon, and use vegetable broth instead of chicken broth. Adding cannellini beans or chickpeas can provide extra protein and heartiness.

For an extra kick, add a pinch of red pepper flakes while cooking the sausage. This brings a subtle heat that complements the creamy broth beautifully.

If you don’t have kale, baby spinach or Swiss chard work just as well. Spinach will cook down faster, so add it at the very end to maintain some texture.

Experimenting with flavors and textures is part of the fun. No matter how you customize it, this soup is sure to be a hit at your table!