Zuppa Toscana Recipe (Healthy Olive Garden Copycat)

Quick Look at This Recipe

• Prep Time: About 15 minutes
• Cook Time: About 40 minutes
• Total Time: About 55 minutes
• Servings: About 8 servings
• Method: Stovetop
• Perfect For: Make-ahead lunches, easy dinners, and freezer meal prep
• Flavor & Texture: Creamy, savory, slightly spicy, and hearty with tender potatoes, Italian turkey sausage, and kale

Ingredients

Here’s what you’ll need to make this healthier Zuppa Toscana recipe. The ingredient list is simple, but a few choices make a big difference in the flavor and texture.

• Italian Turkey Sausage. I use Italian turkey sausage (also called poultry sausage) to keep the soup lighter while still getting that classic savory sausage flavor. – just make sure to remove the casings before cooking. If can find it, you can also use ground italian sausage.
• Onion and Garlic. These create the flavor base of the soup and cook right along with the sausage.
• Italian Seasonings. A simple blend of basil, oregano, and thyme gives the broth plenty of Italian flavor. You can also use homemade Italian seasoning if you already have some on hand.
• Crushed Red Pepper Flakes. This gives the soup that little bit of heat you expect from Zuppa Toscana. You can easily add more or less depending on how spicy you like it.
• Potatoes. Olive Garden’s Zuppa Toscana is made with russet potatoes, and I’ve tested this recipe with both russets and Yukon Golds. While either will work, I prefer Yukon Gold potatoes because they have a creamier texture, hold their shape better in the soup, and don’t get as grainy. I also find they hold up better for meal prep and freezing, which makes them my go-to for this recipe.
• Chicken Broth. This makes up most of the soup base and keeps the broth flavorful without making it too heavy.
• Half-and-Half. I now use half-and-half because it gives the soup a rich, creamy texture without being as heavy as full-fat cream. When I first created this recipe, I used unsweetened carton coconut milk, which is what you’ll see in the original video, and it works really well too. If that’s what you have on hand, you can absolutely use it – just make sure it’s the refrigerated carton coconut milk, not canned.
• Kale. Fresh chopped kale gives the soup its classic texture and adds a hearty green element. You can buy it pre-chopped to save time, or remove the stems and chop whole leaves yourself.
• Salt and Black Pepper. Season to taste at the end so you can adjust the flavor after the sausage, broth, and seasonings have had time to cook together.

How to Make Zuppa Toscana

Step 1: Brown the sausage. Heat the olive oil in a 5 1/2-quart Dutch oven or large soup pot over medium-high heat. Add the Italian turkey sausage and cook until no longer pink, breaking it into small pieces as it cooks.

Step 2: Add the aromatics and seasonings. Stir in the onion, garlic, basil, oregano, thyme, and crushed red pepper flakes. Cook for about 5 minutes, until the onion starts to soften.

Step 3: Add the potatoes and broth. Stir in the potatoes and chicken broth. Bring the soup to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.

Note: This recipe has been updated to use half-and-half, which is added in the next step. If you’re using unsweetened carton coconut milk instead, you can add it here with the broth.

Step 4: Add the half-and-half and kale. Stir in the half-and-half, then add the chopped kale. Continue cooking for about 15 minutes, or until the kale is tender and the soup is creamy and heated through.

Step 5: Finish and serve. Taste the soup and season with salt and black pepper as needed. Serve hot with grated parmesan cheese.

Expert CookingTips

• Use Yukon Gold potatoes for the creamiest texture. Russet potatoes work, but Yukon Golds hold their shape better and give the soup a naturally buttery texture.
• Adjust the heat to your taste. Use mild or hot Italian turkey sausage and increase or reduce the crushed red pepper flakes depending on how spicy you want the soup.
• Want a thicker broth? Mash a few of the cooked potatoes right in the pot and stir them back into the soup.
• If the soup thickens as it sits, stir in a splash of chicken broth when reheating to loosen it back up.
• Leave the skin on the potatoes. I’ve made it both ways, and both are tasty. Make sure to clean the potatoes thoroughly to remove any dirt or debris.

Variations & Swaps

• Use pork Italian sausage. If you prefer the more traditional flavor, swap the turkey sausage for mild or hot pork Italian sausage.
• Swap the greens. Baby spinach or Swiss chard both work well in place of kale. Add spinach closer to the end since it wilts much faster.
• Add bacon or pancetta. Cook it first, remove it from the pot, and stir it back in at the end for extra smoky flavor.
• Make it extra creamy. Use heavy cream instead of half-and-half for a richer broth.
• Add more vegetables. Celery, carrots, or chopped zucchini are easy additions if you want to bulk up the soup.
• Use a different potato. Russet potatoes work well if that’s what you have, but Yukon Golds give the soup a creamier texture and hold their shape better.
• Make it dairy-free. Use unsweetened carton coconut milk in place of the half-and-half. That’s actually what I used when I first created this recipe, and it gives the soup a nice creamy texture. I don’t recommend almond milk here because it’s too thin and doesn’t give the broth the same richness.

More Healthy Soup Recipes

If you are looking for a couple of more healthy and delicious soup recipes, take a look at this list:

• Cheeseburger Soup
• Buffalo Chicken Soup
• Pizza Soup
• Healthy Potato Soup
• Broccoli Cheese Soup
• Healthy Stuffed Pepper Soup
• Chicken Tortellini Soup

See all of my healthy soup recipes.