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Easy Olive Garden Zuppa Toscana Soup

This Easy Olive Garden Zuppa Toscana Soup is creamy, savory, and full of bold Italian flavors. Made with turkey sausage, potatoes, and kale, it’s a one-pot comfort dish that’s perfect for any night of the week.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 1 lb ground turkey sausage or turkey Italian sausage, casings removed
  • 1 small onion diced
  • 3 garlic cloves minced
  • 4 cups low-sodium chicken broth
  • 3 medium russet potatoes thinly sliced or diced
  • 1 teaspoon dried Italian seasoning
  • Salt and black pepper to taste
  • 2 cups chopped kale stems removed
  • 1 cup milk or heavy cream or dairy-free alternative
  • Crushed red pepper flakes optional, to taste

Instructions
 

  • In a large pot or Dutch oven, heat olive oil over medium heat. Add turkey sausage and cook until browned, breaking it apart with a spoon.
  • Add diced onion and cook until softened, about 4 minutes. Stir in garlic and cook another 30 seconds.
  • Add chicken broth, potatoes, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until potatoes are tender.
  • Stir in chopped kale and simmer for another 5 minutes.
  • Add milk or cream and stir to combine. Simmer on low heat for another 2-3 minutes.
  • Taste and adjust seasoning. Add red pepper flakes if desired. Serve hot.

Notes

  • For extra richness, use half-and-half or heavy cream.
  • Substitute kale with spinach for a milder green.
  • Use precooked turkey sausage links for a shortcut.
  • Slice potatoes thin for quicker cooking and better texture.
  • Store leftovers in the fridge for up to 4 days.