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
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.
Jennifer says
What is the serving size for the 310 calories? 1g doesn’t make sense.
Tammy Overhoff says
Sorry, Serving size is about 1 1/4 cups. I will fix that.
Christa says
That’s what I was coming here for too! Thanks! Love this recipe!!! It’s still not fixed and it’s been almost a year. Just a little reminder! 😉
Suzanne Kiser says
This is one of my husband’s favorite soups – it’s #1 in his soup rotation! But I just noticed the recipe now says coconut milk. Any particular reason for the change? I’ve always just used the milk I have on hand which is usually 2%. Would coconut milk change the taste?
Leslie says
I made this tonight and it is great! I used Jennie-o Italian ground turkey instead of turkey sausage and added some fennel and Italian seasoning while it was cooking. I used Yukon gold potatoes because I had them on hand and used extra kale to get it out of my fridge. Also used whole milk. I’ll absolutely make this again – my partner loved it, too. Thanks for posting!
Tammy Overhoff says
That’s great! So happy you loved this zuppa Toscana soup recipe. We love it too!
Kate Walden says
She mentioned making this whole 30 approved or closer to those lines, probably why she subbed out the dairy.
Tammy Overhoff says
Yes that is exactly it. But you can easily swap in regular milk or half/half. I out instructions in the notes found in the blog.
Suzanne K says
I’ve made this several times for my husband but just noticed tonight the recipe talks about the kale and salt twice. Looks like you included steps 4, 5 and 6 in step 3. Might want to give that an edit to reduce confusion. Excellent recipe – thank you!
Tammy Overhoff says
Thanks so much! I just made that adjustment.
Southern Agenda says
We have been making Zuppa Toscana since my daughter worked for Olive Garden over 10 years ago. She took a copycat recipe and just kept experimenting. My daughter now uses sweet potatoes in her version and more red pepper. I use an entire bag of kale usually and never use cream. I save my calories for chocolate ❤️
This was my first time using this recipe. I needed to use up the greens growing in my garden before I lose them to our freezing temps. I followed it completely, but used COLLARD GREENS and it turned out fabulous! #itsakeeper #comfortfood
Tammy Overhoff says
That’s great! I’m so glad you loved it!
Ashlee says
I’ve made this so many times for different family members and they’ve all loved it!
However, I don’t have milk on hand right now and I want to make it before my mom gets home, can I add the milk in at the end and heat it up?
Tammy Overhoff says
Yes that will work. And I’m so happy every loves this soup, it’s one of our favorites too.
Kimberly N Riefstahl says
Easy to make and so delicious!! This is a wonderful recipe.
Tammy Kresge says
This is one of our favorites too!
Hannah says
Can coconut milk be used instead of the 1%? Very sensitive to dairy but would love to make this soup.
Tammy Kresge says
yes I’ve substitute coconut milk in MANY soup recipes and it works great. I even use it in mac n cheese and nobody notices.
Ashlee says
How well do the potatoes freeze?
Tammy Kresge says
They freeze great in the soup.
Joanne Tenhoeve says
I made this tonight. We are trying to follow a low carb/KETO style of eating so I substited cauliflower for the potatoes. Wow! Great flavor! My husband said “you could feed this to the Pope”, his highest compliment and he’s not even religious! Very good! Thank you!
Tammy Kresge says
wow thats amazing! Tell him I’m so happy he loves it.
Stacey says
Has anyone used almond milk?
Allan Wirkala says
I made this as per your recipe with a few changes. I doubled the amount of kale, halved the spices, and added red pepper flakes. Didn’t use milk as I had some heavy cream and half & half and used them. It was excellent. Will definitely save this recipe and make it a lot in the future.
Karen says
Read so many remarks on this soup can’t wait to try it.
LB says
I made this for my BFF…she’s dieting and I’m serving as coach. 🙂 I used spicy Italian sausage and omitted the red pepper flakes, and used 3 teaspoons of Italian seasoning instead of dried thyme, oregano and basil. She loved it and said it tasted better than Olive Garden! Ask anyone who knows me well…I don’t like any type of soup for some reason. Strange…I know LOL (I always order salad at Olive Garden). I, of course, tasted the soup before giving it to my friend and it was so delicious. You broke my “don’t like soup curse”…I plan to make this again for myself next time. Thanks for a great recipe! God bless 🙂
alicia says
Thank you for the recipe. I chose to sub carrots for potatoes and almond milk for 1% milk to meet my personal nutrition goals. It tasted great! Thanks again!
Brooke says
Could spinach be substituted for the kale?
Tammy Kresge says
Yes that would work.