Olive Garden Zuppa Toscana Soup With Turkey Sausage Recipe
This homemade Olive Garden Zuppa Toscana Soup with turkey sausage is a lighter take on the classic. Packed with tender potatoes, kale, and a creamy, savory broth, this easy one-pot soup is perfect for a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
Scale
- 1 lb turkey sausage, casings removed
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 medium russet potatoes, sliced
- 1 tsp crushed red pepper flakes (optional)
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 2 cups kale, chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add turkey sausage, breaking it up as it cooks.
- Add diced onion and garlic, sautéing until fragrant.
- Pour in chicken broth and bring to a boil. Add sliced potatoes, red pepper flakes, Italian seasoning, salt, and pepper. Simmer until potatoes are tender.
- Stir in kale and cook for 2-3 minutes until wilted.
- Reduce heat to low and add heavy cream. Simmer for another 5 minutes.
- Serve warm, garnished with Parmesan cheese if desired.
Notes
- Substitute heavy cream with half-and-half for a lighter version.
- Use spinach instead of kale if preferred.
- Add more red pepper flakes for extra spice.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 720mg