Olive Garden Zuppa Toscana Soup With Turkey Sausage Recipe

Craving a Cozy Bowl of Zuppa Toscana?

Did you know that a hearty bowl of Zuppa Toscana can be surprisingly healthy when made at home? While the Olive Garden classic is beloved, recreating that comforting flavor with a lighter touch is entirely possible! This homemade Olive Garden Zuppa Toscana Soup with turkey sausage offers a delicious alternative that’s not only lighter but also packed with incredible flavor and wholesome ingredients. Imagine tender potatoes, vibrant kale, and a creamy, savory broth, all simmered to perfection in one pot. It’s the ultimate comfort food that you can feel good about serving to your family and friends. Get ready to experience the warmth and satisfaction of this easy, one-pot wonder!

Ingredients for a Lighter Zuppa Toscana

Creating that signature Zuppa Toscana flavor is all about the right balance of ingredients. We’ve swapped out traditional pork sausage for lean turkey sausage to make this recipe lighter without sacrificing taste. The combination of earthy kale, creamy potatoes, and savory broth creates a symphony of textures and flavors:

• 1 tablespoon olive oil: The foundation for sautéing our aromatics. Use a good quality extra virgin olive oil for the best flavor.
• 1 pound ground turkey sausage: Opt for mild or spicy, depending on your preference! Some turkey sausages are pre-seasoned, so adjust your other seasonings accordingly.
• 1 medium yellow onion, finely chopped: Provides a sweet and pungent base.
• 3-4 cloves garlic, minced: Essential for that classic savory depth. The aroma when it hits the pan is divine!
• 1 pound Yukon Gold potatoes, peeled and sliced about 1/4-inch thick: These potatoes are creamy and hold their shape well. Waxy potatoes like red or fingerling potatoes also work wonderfully.
• 6 cups low-sodium chicken broth: We use low-sodium so we can control the saltiness. You can also use vegetable broth for a vegetarian option (if using turkey sausage, it won’t be vegetarian).
• 1/2 teaspoon dried red pepper flakes (optional): For a touch of heat. Adjust to your spice preference.
• 1 bunch kale, stems removed and leaves roughly chopped (about 5-6 cups): Lacinato kale (also known as Tuscan or dinosaur kale) is ideal for its tender texture and slightly sweet flavor. Spinach or Swiss chard are good substitutes.
• 1/2 cup heavy cream or half-and-half: This adds the signature creamy richness. For a lighter option, see our “Healthier Alternatives.”
• Salt and freshly ground black pepper, to taste: Essential for seasoning. Taste and adjust at the end.

Timing is Everything

This Zuppa Toscana recipe is designed for efficiency. While the average Zuppa Toscana recipe might take around 45-60 minutes, we’ve streamlined the process for a quicker, yet equally satisfying, meal!

Step-by-Step How-To

Follow these simple steps to create your own delicious and healthier Zuppa Toscana!

Step 1: Prepare Ingredients

Start by getting all your ingredients prepped and ready to go. Peel and slice your potatoes into about 1/4-inch thick rounds. Mince your garlic and finely chop your onion. Remove the tough stems from the kale and roughly chop the leaves. Having everything ready makes the cooking process so much smoother!

Step 2: Brown Sausage

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey sausage and cook, breaking it up with a spoon, until it’s nicely browned and no longer pink. This usually takes about 5-7 minutes. Don’t drain all the fat; a little bit of the rendered sausage fat adds fantastic flavor to the soup!

Step 3: Sauté Aromatics

Add the chopped onion to the pot with the sausage. Cook, stirring occasionally, until the onion is softened and translucent, about 4-5 minutes. Then, add the minced garlic and optional red pepper flakes and cook for another minute until fragrant. Be careful not to burn the garlic!

Step 4: Add Potatoes and Broth

Pour in the sliced potatoes and the low-sodium chicken broth. Stir to combine everything, scraping up any browned bits from the bottom of the pot – that’s where a lot of flavor is hiding!

Step 5: Simmer Potatoes

Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender. You want them cooked through but not mushy.

Step 6: Add Kale and Cream

Once the potatoes are tender, stir in the chopped kale. Let it cook for about 5 minutes, or until the kale is wilted and tender. Finally, stir in the heavy cream or half-and-half. Let the soup heat through for another 2-3 minutes, but don’t let it come to a full boil after adding the cream, as it can curdle.

Step 7: Season and Serve

Taste the soup and season generously with salt and freshly ground black pepper as needed. Ladle the hot soup into bowls and serve immediately. Enjoy!

Nutritional Information (Approximate Per Serving)

These values are estimates and can vary based on exact ingredients and portion sizes. This lighter version is typically lower in saturated fat and calories than the traditional Zuppa Toscana.

• Calories: ~300-350
• Protein: ~20-25g
• Fat: ~15-20g
• Carbohydrates: ~25-30g
• Fiber: ~4-5g
• Sodium: Varies based on broth and sausage

Healthier Alternatives

Looking to make this soup even lighter? Here are a few tweaks that keep the flavor profile intact:

• Cream Swap: Instead of heavy cream, try using 1/4 cup of evaporated milk (lower in fat and calories) or a plant-based milk like unsweetened cashew or almond milk for a dairy-free option. For a thicker broth without cream, you can mash some of the cooked potatoes against the side of the pot or whisk in a tablespoon of cornstarch slurry (cornstarch mixed with water) at the end.
• Broth Choice: Using a good quality, low-sodium broth is key. If you don’t have chicken broth, vegetable broth is a great alternative. You can also add a parmesan rind while the soup simmers for extra umami flavor.
• Vegetable Boost: Feel free to add more vegetables like chopped carrots, celery, or even a can of cannellini beans (rinsed and drained) for added fiber and nutrients.

Serving Suggestions

This Zuppa Toscana is a meal in itself, but it pairs beautifully with crusty bread for dipping. A simple side salad with a light vinaigrette is also a wonderful accompaniment to round out the meal. For an extra touch of freshness, garnish your bowl with a sprinkle of fresh parsley or a drizzle of good quality olive oil.

Common Mistakes to Avoid

• Overcooking Potatoes: Be sure to cook the potatoes until they are just tender, not mushy. This will ensure they hold their shape in the soup.
• Burning Garlic: Add garlic towards the end of sautéing aromatics, as it cooks very quickly and can turn bitter if burnt.
• Boiling After Adding Cream: Once the cream is added, gently heat the soup through. Boiling it can cause the cream to separate or curdle.
• Not Seasoning Enough: Always taste and adjust seasoning at the end. Salt and pepper are crucial for bringing out all the flavors in the soup.

Storing Tips

This soup stores exceptionally well. Allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally, or microwave it. You might need to add a splash more broth or a bit of cream when reheating if it has thickened significantly.

FAQs

Enjoy Your Homemade Zuppa Toscana!

This Olive Garden Zuppa Toscana Soup with turkey sausage is a testament to how comfort food can be both incredibly delicious and satisfyingly healthy. The blend of tender potatoes, hearty kale, savory turkey sausage, and a creamy broth makes for a perfect one-pot meal that’s ideal for any chilly evening or when you’re craving a taste of Italy. Don’t hesitate to try this recipe – it’s simple, flavorful, and guaranteed to become a new family favorite. Ready to whip up a batch? Let us know how it turns out in the comments below!