There's nothing quite like a warm, comforting bowl of Zuppa Toscana on a chilly evening. The creamy broth, tender potatoes, and hearty sausage create a perfect balance of flavors that will have you going back for seconds. This homemade version, made with turkey sausage, offers all the richness of the Olive Garden favorite but with a lighter, healthier twist.

I first started making this soup when I was looking for a way to enjoy my favorite restaurant dish without the extra calories. Swapping out traditional pork sausage for lean turkey sausage was a game-changer! It still delivers that signature savory flavor while keeping things on the lighter side. Now, this soup is a regular in our household, especially during the colder months.

Why You'll Love This Zuppa Toscana Soup

Get ready to fall in love with a cozy, flavorful bowl of goodness! This Zuppa Toscana Soup with Turkey Sausage is packed with benefits that make it a must-try.

First off, it's a lighter take on the traditional recipe. Using turkey sausage instead of pork cuts down on fat without sacrificing flavor, so you can indulge guilt-free.

It's also super easy to make. With just a few simple steps and one pot, you’ll have a hearty, homemade meal on the table in under an hour—perfect for busy weeknights.

This recipe is also budget-friendly. The ingredients are simple and affordable, making it a great option when you want a delicious meal without breaking the bank.

And finally, it's incredibly versatile. You can easily adjust the spice level, swap out ingredients based on what you have on hand, or make it dairy-free if needed.

Ingredients Notes

The beauty of Zuppa Toscana lies in its simple, yet flavorful ingredients. Here’s what makes each one special:

The turkey sausage is the star of the show. It brings that classic sausage flavor while keeping the dish on the lighter side. Look for Italian-style turkey sausage for the best taste—mild or spicy, depending on your preference.

Russet potatoes are ideal for this soup because they hold their shape while cooking, yet become soft enough to thicken the broth slightly. If you prefer a creamier texture, you can use Yukon Gold potatoes instead.

Kale adds a pop of color and a nutritious boost. It holds up well in the hot broth and brings a slight earthiness to the dish. If you're not a fan of kale, spinach is a great substitute.

Heavy cream gives the soup its signature creamy texture. For a lighter version, you can use half-and-half or even whole milk, but keep in mind that the consistency will be a bit thinner.

A touch of chicken broth creates the perfect base for the soup. Using a good-quality, low-sodium broth ensures that the flavors shine without being overly salty.

You'll also need basic pantry staples like onions, garlic, red pepper flakes, and Parmesan cheese (for garnish) to enhance the flavor of the soup.

How To Make This Zuppa Toscana Soup

Making Zuppa Toscana at home is surprisingly simple. Let’s break it down step by step:

Start by heating a large pot over medium heat. Add a drizzle of olive oil, then remove the turkey sausage from its casing and crumble it into the pot. Cook for about 5-7 minutes, breaking it up as it browns. Once cooked, transfer it to a plate and set aside.

In the same pot, add chopped onions and sauté until they turn soft and translucent, about 3-4 minutes. Stir in the minced garlic and a pinch of red pepper flakes, cooking for another minute until fragrant.

Next, pour in the chicken broth and bring it to a gentle boil. Add the sliced potatoes and let them cook for about 15 minutes, or until they are fork-tender.

Once the potatoes are cooked, reduce the heat and stir in the cooked turkey sausage. Then, add the chopped kale and let it wilt into the soup for about 5 minutes.

Finally, pour in the heavy cream, stirring to combine everything into a rich, velvety broth. Let the soup simmer for another 2-3 minutes, then taste and adjust the seasoning as needed.

Ladle into bowls, sprinkle with Parmesan cheese, and serve hot with crusty bread!

Storage Options

Got leftovers? This Zuppa Toscana stores beautifully!

Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.

For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Just be aware that the texture of the potatoes may change slightly upon thawing.

To reheat, warm the soup over low heat on the stovetop or microwave in short intervals, stirring in between. If the broth has thickened too much, add a splash of chicken broth or water to loosen it up.

Variations and Substitutions

One of the best things about this soup is how adaptable it is! Here are a few ideas:

If you love spice, use hot Italian turkey sausage and increase the red pepper flakes for an extra kick.

For a dairy-free version, swap the heavy cream for canned coconut milk. It adds creaminess without the dairy!

Prefer a lower-carb version? Replace the potatoes with cauliflower florets to keep it keto-friendly.

Want more veggies? Add mushrooms, carrots, or bell peppers for extra nutrients and flavor.

And if you don’t have kale on hand, spinach works just as well—it wilts quickly and still adds that fresh, green goodness.

No matter how you make it, this Zuppa Toscana with Turkey Sausage is sure to become a family favorite. Give it a try and enjoy a warm, comforting bowl of homemade goodness!