Olive Garden Zuppa Toscana Copycat with Turkey Sausage

Who doesn’t love The Olive Garden? Warm breadsticks, salads with tangy dressings, warm pasta and soup equal pure yumminess. This healthy Zuppa Toscana has all the flavor of the restaurant favorite, made lighter.

Spicy turkey sausage, red potatoes, kale and turkey bacon simmer in chicken broth and finish with coconut milk instead of heavy cream.

The Best Healthy Zuppa Toscana (Olive Garden Copycat)

When I was pregnant and very, very nauseated, I fell in love with Olive Garden’s Zuppa Toscana. It’s perfectly seasoned with a variety of textures and flavors.

However, it’s definitely not the healthiest soup. It has heavy whipping cream, butter, bacon, and who knows what else. Since I refuse to compromise on flavor and my health, I made a few tweaks, like using coconut milk instead of heavy whipping cream, and created this masterpiece! Your family (and your taste buds) won’t know the difference.

I love making EVERYTHING into a healthier version! If it tastes just as good, why not make it healthy? Lean turkey sausage replaces pork sausage, turkey bacon replaces regular bacon, and the soup is still rich, spicy and comforting. I prefer the HOT sausage to make it spicy, and it gives the broth a gentle heat that tastes just like the restaurant version.

Thin slices of red potato turn tender in the broth, the kale wilts into silky ribbons at the very end, and the coconut milk makes it creamy without tasting like coconut. It’s one of our favorites too, and one reader has already made it several times for her family. Serve it with a simple green salad and warm whole grain bread for an Olive Garden night at home.

Why You’ll Love This Zuppa Toscana Recipe

• Tastes like Olive Garden. Spicy sausage, potatoes, kale and a creamy broth.
• Lighter ingredients. Turkey sausage, turkey bacon and coconut milk instead of cream.
• Dairy free. Coconut milk makes it creamy with no cream or butter.
• One pot. Everything cooks in the same large pot, so cleanup is easy.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Turkey or lean ground sausage: One pound. I prefer the HOT option to make it spicy, the way the restaurant soup tastes. Mild sausage works if you are serving kids. If you buy links, slit the casings and squeeze out the meat so it crumbles as it browns.
• Onion: One large onion, chopped. It browns with the sausage and builds a sweet, savory base for the broth. A yellow or sweet onion both work well here.
• Red potatoes: Four medium potatoes, washed and thinly sliced about 1/4 inch thick. Red potatoes are waxy, so they hold their shape in the soup instead of falling apart, and their thin skins can stay on. Slice them evenly so they all soften at the same time.
• Garlic: Minced garlic adds a mellow, savory depth. Jarred minced garlic is fine.
• Turkey bacon: Six slices, cooked and finely chopped. It adds the smoky, salty flavor that regular bacon gives the original. Cook it in a skillet until crisp before chopping, so the pieces stay pleasantly chewy in the soup instead of turning soft.
• Organic chicken broth or stock: One 32 ounce container. Low sodium broth lets you control the salt, especially since the sausage and bacon are already salty. Taste at the end before adding any salt.
• Water: Four cups thins the broth and gives the potatoes plenty of room to cook.
• Kale: One large bunch, washed and coarsely chopped. Strip the leaves off the thick stems first, since the stems stay tough. Curly kale is classic, and Lacinato kale is a little more tender. Wash it well, since curly leaves can trap grit.
• Coconut milk: One cup, stirred in at the end. It replaces heavy whipping cream and makes the broth creamy and rich without dairy. Canned coconut milk gives the richest result.

How to Make Healthy Zuppa Toscana

1. Brown the sausage and onion. In a large pot over medium heat, cook the sausage and onion, breaking the sausage into small crumbles, until the onion is soft and translucent and the sausage is browned with no pink left. Ground turkey sausage should reach 165°F. If you used pork sausage, spoon off the extra grease.
2. Add the broth and water. Pour in the chicken broth and water and bring the soup to a boil. Scrape up any browned bits from the bottom of the pot, since that is where a lot of the flavor lives.
3. Cook the potatoes. Add the sliced potatoes, garlic and chopped turkey bacon. Keep the soup at a steady simmer and cook until the potatoes are soft, about 15 minutes. A fork should slide through a slice easily, but the slices should still hold their shape.
4. Wilt the kale. Add the kale and cook for 3 more minutes, just until it turns bright green and tender.
5. Add the coconut milk. Remove the pot from the heat and stir in the coconut milk. Adding it off the heat keeps it smooth and creamy, and the broth will turn a pale, creamy color.
6. Serve. Taste and add salt and pepper if needed. Ladle into bowls, making sure everyone gets plenty of sausage, potatoes and kale, and enjoy!

Ways to Customize This Soup

• Add more heat. Sprinkle in red pepper flakes with the garlic.
• Use chicken sausage. Spicy Italian chicken sausage works in place of turkey.
• Make it thicker. Mash a few potato slices against the side of the pot before adding the kale.
• Top it off. Finish with fresh cracked pepper or a little grated Parmesan if you eat dairy.

Zuppa Toscana FAQs

• Does it taste like coconut? Not really. In a savory broth with spicy sausage, garlic and bacon, coconut milk just tastes creamy and rich.
• Can I use regular Italian sausage? Yes, but it will be higher in fat. Brown it well and drain the extra grease.
• Is this soup dairy free? Yes. Coconut milk replaces the heavy whipping cream, and there is no butter or cheese.
• Can I make it ahead? Yes. Make the soup through the kale step, cool and refrigerate. Reheat until steaming and stir in the coconut milk just before serving.
• Can I use russet potatoes? Yes, but they break down more and will thicken the broth. Red potatoes hold their shape best.
• Can I use spinach instead of kale? Yes. Spinach wilts in about a minute, so add it right before the coconut milk.
• How many calories are in it? Calorie information isn’t provided for this recipe. An online recipe nutrition calculator can estimate it from the ingredients and brands you use.
• How do I store leftovers? Refrigerate within 2 hours in an airtight container and eat within 3 to 4 days. Reheat gently until steaming hot.
• Can I freeze it? Yes, though potatoes can turn a little grainy. Freeze for up to 3 months and thaw in the fridge.

Dairy Free Zuppa Toscana

Dairy free Zuppa Toscana made with spicy turkey sausage, red potatoes, kale and turkey bacon in chicken broth, finished with coconut milk instead of heavy cream. It tastes like the Olive Garden soup, made lighter.

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Ingredients

  

• 1 lb Turkey or lean ground sausage I prefer the HOT option to make it spicy
• 1 large onion chopped
• 4 medium red potatoes washed and thinly sliced into about 1/4 inch slices
• 2 tsp minced garlic
• 6 slices of turkey bacon cooked and finely chopped
• 1 32 oz container of Organic Chicken broth/stock
• 4 cups water
• 1 large bunch of kale washed and coarsely chopped
• 1 cup coconut milk

Instructions

 

• Brown sausage and onion in large pot.
• Add chicken broth/stock and water to pot. Bring to boil.
• Add potatoes, garlic, and turkey bacon. Cook until potatoes are soften about 15 minutes.
• Add kale and cook for additional 3 minutes.
• Remove from heat. Add coconut milk.
• Serve and Enjoy!

Made this Zuppa Toscana? Leave a star rating in the recipe card and tell me how it turned out in the comments below. I love hearing which restaurant favorites you are making at home.

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