This Tuscan Soup is a lighter take on one of my favorite comfort foods! Inspired by Olive Garden’s classic Zuppa Toscana, it’s made with lean turkey sausage, tender potatoes, fresh kale, and a splash of half-and-half for that creamy, satisfying flavor—without the extra heaviness.
With only 10 simple ingredients, this soup is loaded with protein, veggies, and nutrients, and it comes together in just 45 minutes!
Healthy Creamy Tuscan Soup
During my recipe testings, I’ve made this quick soup more times than I can count, and it’s a favorite in our house—right up there with my other similar sausage potato soup.
Trust me, you won’t miss the extra cream! This homemade take on Olive Garden’s classic is made from scratch and packed with rich, hearty flavors.
Perfect for chilly nights, this creamy Tuscan soup pairs wonderfully with simple sides like my cabbage bake, cheddar or buttermilk biscuits and a classic Mediterranean tomato salad.
🛒Ingredients
- Turkey sausage – Opt for lean turkey sausage to boost protein while keeping fat low. Ground turkey is also great; just add extra Italian herbs, garlic powder, and smoked paprika for more flavor.
- Chicken or vegetable broth – Choose low-sodium broth to control salt levels. Homemade broth adds a unique depth of flavor to the soup.
- Golden potatoes – Yukon gold potatoes are perfect for their creamy texture. I prefer to peel them, but leaving the skin on adds extra nutrients and a rustic touch—just be sure to wash them well. Don't use Russet, leave them for mashed potatoes.
- Salt and black pepper – Start with the suggested amounts and adjust as the soup simmers to achieve the perfect seasoning.
- Kale – Curly or Tuscan kale works best for soups, offering hearty greens that stay intact. Remove the tough stems for a more tender bite.
- Half and half – For a lighter version, you can swap it with unsweetened coconut milk (like in this creamy potato soup) or a combination of milk and Greek yogurt.
- Carrot and celery – Dice them evenly for even cooking. They add natural sweetness and nutritional value.
- All-purpose flour – This helps thicken the soup. For a gluten-free option, you can use a gluten-free flour blend.
- Brown onion – Sauté until softened and golden to create a savory base for the soup.
- Butter – Unsalted butter allows you to control the soup’s salt content, but olive oil is a great dairy-free alternative.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Creamy Tuscan Soup
- Brown the sausage: Heat a Dutch oven or large pot over medium-high heat. Add the turkey sausage (or your preferred option) and cook, breaking it into small pieces, until fully browned and cooked through. Drain any excess grease, leaving about 1 tablespoon for extra flavor.
- Sauté the vegetables: Return the pot to the heat and add the butter along with the reserved sausage drippings. Add the diced carrots, celery, and onion, then season with salt and black pepper. Sauté for 5-7 minutes until the vegetables soften and become fragrant.
- Add the flour: Sprinkle the flour over the sautéed vegetables, stirring well to coat everything evenly.
- Stir in the broth & half-and-half: Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps. Gradually add the half-and-half, then stir in the diced potatoes.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low. Let it simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Final adjustments: Taste the soup and adjust the seasoning with more salt and pepper, if necessary. Add the cooked turkey sausage back into the pot, followed by the chopped kale. Let it simmer on low until the kale is wilted and tender.
- Serve & enjoy: Once everything is cooked through, serve the soup hot. It pairs beautifully with a side of ciabatta or fresh rye bread. Enjoy!
📋Tips
- Don’t boil the cream too long to prevent curdling.
- Cut potatoes into 1-inch cubes or smaller for quicker cooking (about 20 minutes).
- Substitute kale with baby spinach, Swiss chard, or other leafy greens if you prefer.
- Adjust the spice. If I’m craving a little heat, I love adding extra red pepper flakes for a nice kick. Feel free to adjust the spice level, or use hot Italian sausage for an extra spicy twist.
- Make it thicker. For a creamier texture, mash a few of the potatoes directly in the pot (an immersion blender works great for this). It thickens the soup without any added cream, giving it a velvety smooth feel.
- Adjust the soup's consistency. If the soup feels too thin, simply mash a few potatoes to thicken it. If it becomes too thick after sitting in the fridge, just stir in some more chicken broth to reach the desired consistency.
- Use leftover turkey. I love using leftover turkey for this soup. It’s a great way to use leftovers while adding extra flavor (I often use roasted turkey or rotisserie chicken for a flavorful twist).
- For a healthier twist. Swap regular potatoes for sweet potatoes for a healthier, slightly sweeter version of this Zuppa Toscana.
🍱Storing Leftovers
- 🍱To Store. Transfer the soup to an airtight container and refrigerate for up to 3-4 days.
- 🥶Freezing. This soup freezes well, but avoid adding kale before freezing, as it can become soggy when thawed. Add fresh kale while reheating for the best texture and flavor.
- 🔥To Reheat. Heat the soup on the stove over medium heat, stirring occasionally. If it thickens after chilling, simply add more chicken broth to reach your desired consistency.
What To Serve With Tuscan Soup
- Fresh salad: chickpea salad, tomato salad, orzo salad, cucumber dill salad
- Bread: Red Lobster's biscuits or buttermilk biscuits
- Other: lavash wraps, cheesy cabbage pie
More Cozy Soup Recipes
📖Recipe
Creamy Tuscan Soup
Enjoy a lighter version of Creamy Tuscan Soup, packed with hearty flavors from tender turkey sausage, pottaoes and kale in a velvety broth. Perfect for a cozy, healthy meal that doesn’t skimp on indulgence!
Ingredients
- 1 pound turkey sausage, or ground turkey for lean option
- 6 cups chicken or vegetable broth
- 4 golden potatoes, diced thick, about 2 ½ cups when chopped
- ½ teaspoon salt or to taste
- black pepper to taste
- 4 cups kale, chopped roughly
- 1 cup half and half
- ¾ cup carrot, diced into circles or half moons, not too thick
- ½ cup celery, medium diced
- 2 tablespoons all-purpose flour
- ¾ cup brown onion, diced
- 1 tablespoon butter, I used unsalted
Instructions
- Brown the sausage: Heat a Dutch oven or large pot over medium-high heat. Add the turkey sausage (or your preferred option) and cook, breaking it into small pieces, until fully browned and cooked through. Drain the excess grease, leaving about 1 tablespoon in the pot for extra flavor.
- Sauté the vegetables: Add butter to the pot along with the reserved sausage drippings. Stir in the diced carrots, celery, and onion, then season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
- Add the flour: Sprinkle the flour evenly over the vegetables, stirring until everything is well coated.
- Stir in the broth & half-and-half: Gradually pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Slowly add the half-and-half, then stir in the diced potatoes.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce the heat to low. Let the soup simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
- Final adjustments: Taste the soup and adjust the seasoning with more salt and pepper if needed. Add the cooked sausage back into the pot along with the chopped kale. Let it simmer until the kale is wilted and tender.
- Serve & enjoy: Ladle the hot soup into bowls and serve with a side of ciabatta or fresh rye bread. Enjoy this comforting and hearty meal!
Notes
- To Store. Transfer the soup to an airtight container and refrigerate for up to 3-4 days.
- To Reheat. Heat the soup on the stove over medium heat, stirring occasionally. If it thickens after chilling, simply add more chicken broth to reach your desired consistency.
- To Freeze. This soup freezes well, but avoid adding kale before freezing as it can become soggy when thawed. Add fresh kale while reheating for the best texture and flavor.
- Serves: 6-8 people.
Nutrition
Calories: 318kcalCarbohydrates: 29gProtein: 20gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 81mgSodium: 1393mgPotassium: 925mgFiber: 4gSugar: 5gVitamin A: 4375IUVitamin C: 40mgCalcium: 130mgIron: 2mg
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