If you love Olive Garden’s Zuppa Toscana but want a healthier version you can make at home, this recipe is exactly what you’re looking for.
This Zuppa Toscana recipe has all the rich, creamy flavor of the restaurant favorite, but it’s made a little lighter with lean Italian turkey sausage, tender potatoes, plenty of kale, and a creamy broth that doesn’t rely on heavy cream. It’s hearty, slightly spicy, and honestly every bit as delicious as the original.
It’s also easy to make ahead, freezes beautifully, and has been one of my most popular soup recipes for years. If you’re craving a comforting Olive Garden Zuppa Toscana copycat without all the extra heaviness, this is the version to make.
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
My Healthier Copycat of Olive Garden Zuppa Toscana
I actually worked at Olive Garden years ago, so I’ve had my fair share of Zuppa Toscana. I always loved the combination of spicy Italian sausage, tender potatoes, kale, and that creamy broth, so when I started making healthier versions of my favorite restaurant recipes at home, this was one I knew I had to recreate.
Over the years, I’ve made this recipe more times than I can count, and it has become one of the most popular soup recipes on OYS. It also consistently gets great reviews from readers, which doesn’t surprise me because even though this version is lighter, it still has all the flavor you expect from a good Olive Garden Zuppa Toscana copycat.
I use lean Italian turkey sausage instead of traditional pork sausage and a lighter creamy base instead of heavy cream. You still get that rich, savory flavor, but the soup doesn’t feel nearly as heavy.
I’ve also tested this with both russet and Yukon Gold potatoes, and I prefer Yukon Gold because they stay creamy and hold their texture better in the soup. Add in plenty of kale and a little crushed red pepper, and you end up with a healthy Zuppa Toscana that tastes every bit as satisfying as the restaurant version.
If you like healthier versions of Olive Garden favorites, you might also want to try my Copycat Pasta Fagioli (literally, the best!), Healthy Chicken Parmesan, Healthy Baked Ziti, or Healthy Eggplant Parmesan.
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.
What to Serve With Zuppa Toscana
This soup is hearty enough to be a meal on its own, but it also pairs well with a few simple sides.
- Green salad or Caesar salad for something fresh and light.
- Roasted broccoli, asparagus, or Italian vegetables for an easy veggie side.
- Garlic bread, bread sticks, or crusty bread if you want something for dipping into the creamy broth.
For an Olive Garden-style dinner at home, serve it with a big salad and garlic bread sticks on the side.
Make-Ahead & Storage Tips
This Zuppa Toscana is a great make-ahead soup because the flavors get even better after it sits for a day.
Store in the Refrigerator. Let the soup cool, then transfer it to an airtight container and refrigerate for up to 4 days. I like portioning it into individual containers so lunch or dinner is ready to heat and eat.
Freeze for Later. This soup freezes really well, especially when made with Yukon Gold potatoes, which hold their texture nicely after freezing and reheating. If you use russet potatoes, just keep in mind they can become a little grainier once thawed.
After the soup cools, place it into containers leaving an inch from the top for expansion. Store in the freezer for up to 3 months. I also love to use Souper Cubes 1-cup portion silicone trays to freeze this and other soup recipes. You can get more tips in my how-to-freeze soup tutorial.
Reheat. Thaw overnight in the refrigerator, then reheat slowly on the stovetop, stirring consistently as it warms. If the soup has thickened, add a splash of chicken broth to loosen the consistency.
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.
Zuppa Toscana Recipe (Healthy Olive Garden Copycat)
Video
Equipment
- 5 1/2 quart dutch oven or soup pot
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian turkey or poultry sausage or 6 links with casings removed
- 1 mediium white onion chopped
- 6 cloves garlic finely minced. You'll get about 2-3 teaspoons of minced garlic.
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper
- 2 lbs yellow or russet potatoes skins removed and cut into bite-sized pieces.
- 4 cups chicken broth
- 2 cups half and half you can substitute 2% milk or for dairy-free use coconut milk (in the carton)
- 1/2 teaspoon salt
- 3-4 cups chopped kale
- salt and black ground pepper
Instructions
- Heat the olive oil in a large soup pot and cook the italian sausage until no longer pink. As it's cooking use a spoon or spatula to break into small pieces.
- Stir in the onion, garlic, Italian seasoning, and crushed red pepper flakes. Cook for about 5 minutes, until the onion starts to soften.
- Stir in the potatoes, chicken broth, and bring to a boil and then simmer until potatoes are soft – this takes about 15-20 minutes.
- 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.
- Taste the soup and season with salt and black pepper as needed. Serve hot with grated parmesan cheese.
Notes
Nutrition
FAQS
It’s a healthier copycat version of Olive Garden’s Zuppa Toscana. It has the same creamy broth, Italian sausage, potatoes, kale, and little kick of heat, but I use lean Italian turkey sausage and half-and-half to lighten it up without sacrificing flavor.
I don’t recommend it. Italian sausage is a signature flavor in Zuppa Toscana, and plain ground turkey won’t give the soup the same taste. For a lighter version, stick with Italian turkey or poultry sausage so you still get that classic sausage flavor.
No. I’ve made this soup with peeled and unpeeled potatoes, and both work. If you leave the skins on, just scrub the potatoes well before cutting them.
The basic ingredients in this recipe are naturally gluten-free, but always check the labels on your Italian sausage and chicken broth to make sure they’re gluten-free as well.
Did You Make This Copycat Olive Garden Zuppa Toscana Recipe?
If you made this Zuppa Toscana, I’d love to hear what you thought! Leave a rating and comment below and let me know how it turned out.
suzanne says
I make a very similar recipe only I slice up raw cauliflower, looks like little sliced potatos, and throw them in the pot the last 10 minutes. They keep a firmness and are still yummy the next day.
Much more than 10 minutes and they add a sweetness to the soup that I dont like.
Lisa E says
This was so good, we spiced it up much more for our taste profile. Definitely a new recipe in our rotation!
Nicole says
I absolutely love this recipe! Have made it twice already! But how much is 1/7th of the recipe? A cup? A cup in a half?
rosie says
Thanks! I’ve still got kale in the raised bed, and a huge bag in the freezer. Everything on hand except the sausage. So, this goes to the top of my list once I finish freezing and canning from the garden. I’m really enjoying your blog!
Margaret Schenck says
hi this recipe sounds delicious but I’m asking about the kale in your freezer. can kale be frozen fresh is there anything I need to do to it before freezing it I bought the only kale I could find and it was a super large bag and I would like to use only half of it so freezing would be ideal how do you freeze kale Thanks
Tammy Kresge says
Yes you can just throw kale into a freezer bag and freeze. I do it all the time and it works great.
Laurie says
This is the first time making this recipe, easy to follow instructions. I omitted the red pepper flakes and used Tuscan spice blend with sweet Italian sausage. Smells amazing.
Lori says
YUM! It smells amazing simmering on my stove right now! I added extra red pepper flakes to make it spicy! I can’t wait to try it!
Mary says
Very good. I would add note not to worry about exact amounts, etc. I added more broth and only one c 2% milk (all I had). Simmered only five min after kale added because I like it crunchy. Thank you for posting!
Marissa says
Really great. My boyfriend wanted us to try to make his favorite Olive Garden soup, and I was hoping to find a recipe that used milk instead of cream. This recipe was perfect. We used lean pork sausage instead turkey. Great flavors, loved the texture of the broth.
Julie says
I made this last night and my hubby and I both love it! There wasn’t any left to freeze. Next time I will double the recipe and have some to freeze. Thank you for the good healthy recipe!
Nancy says
So delish. Thanks for sharing!
Melissa says
can we substitute spinach?
Mary Beth says
Have done that with success, as my family does not care for kale.
Roberta Davis says
The recipe reads 7 servings, but how much is a serving? Is it a cup, two cups? I want to use the nutrition information but need to know the portion size. Thanks for all you do! Can’t wait to try this.
Georgianne Watling says
Hi. I was looking for kale recipes and came upon your website.
Tried the kale soup last nite and it was delicious and easy to make. I will definitely be trying some more of your recipes!!
PS funny thing is I am from Buffalo!
Tammy Kresge says
Awesome!! Love my fellow buffalonians!
rachael morcio says
Absolutely delicious!!! Thank you
Tria says
Super recipe Kale is the latest in thing.
Cecily Olson says
Will the potatoes freeze okay with this recipe? I have read that they typically don’t freeze well?
My husband is dying for me to try this!!
Tammy says
Yes only raw potatoes have issues freezing. try this recipe. You will love it – and so will hubs 🙂
Cecily Olson says
Yay!! So excited 🙂 thank you!
Sharyn says
Am I missing something on the nutritional info? It doesn’t have calories? I can’t wait to make it, though!
Tammy says
Just fixed it. Sorry.
Deborah says
do you have the sodium count on this?
Lynn says
Nutrition Information
Serving size: 1/7 of recipe Calories: 316 Fat: 11 Carbohydrates: 34 Fiber: 3 Protein: 20
William says
Nutrition Information
Serving size: 1/7 of recipe Calories: 316 Fat: 11 Carbohydrates: 34 Fiber: 3 Protein: 20