This healthy Tuscan soup is one of my go-to comfort foods! Inspired by the classic Olive Garden Zuppa Toscana, I’ve lightened it up with lean turkey sausage, creamy potatoes, fresh kale, and a touch of half-and-half for that rich, comforting flavor — without all the heaviness.
With just 10 simple ingredients, this Healthy Tuscan Soup is packed with protein, veggies, and nutrients, and it’s ready in just 45 minutes.
Healthy Tuscan Soup
Being a food professional and a mom, I've made this soup countless times, and it’s become a family favorite in our house along with this vegetarian Tuscan version.
Trust me, you won’t miss the extra cream! This Olive Garden's soup is made from scratch and is packed with flavor!
Perfect for chilly nights, this Tuscan soup pairs beautifully with other healthy meal ideas like my cornbread, cornbread muffins and simple Mediterranean chopped salad.
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Ingredients
- Turkey sausage - Use lean turkey sausage for extra protein and less fat. Ground turkey works too; just season it more with Italian herbs, garlic powder, and smoked paprika for added flavor.
- Chicken or vegetable broth - Choose low-sodium broth to control the salt level. I love using homemade broth, it gives the soup a different flavor profile.
- Golden potatoes - Yukon gold potatoes are ideal for their creamy texture. I like to peel them but feel free to leave the skin on for added nutrients and rustic appeal, but be sure to wash them thoroughly.
- Salt and black pepper - Start with the listed amounts, then adjust as the soup simmers for perfect seasoning.
- Kale - Use curly or Tuscan kale for hearty greens that hold up well in soup. Remove the tough stems for a more tender bite.
- Half and half - For a lighter option, use unsweetened coconut milk (just like in this White Bean tuscan soup) or a mixture of milk and Greek yogurt.
- Carrot and celery - Dice them evenly for consistent cooking. They add natural sweetness and extra nutrition.
- All-purpose flour - This helps thicken the soup slightly. For a gluten-free option, try cornstarch or a gluten-free flour blend.
- Brown onion - Sauté until softened and golden for a rich, savory base.
- Butter - Use unsalted butter to control the soup’s saltiness. Olive oil works as a dairy-free alternative.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Healthy 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 browned and fully cooked. Drain the excess grease, keeping about 1 tablespoon for extra flavor.
- Sauté the vegetables: Return the pot to the heat and add the butter and 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 and stir well to coat everything evenly.
- Stir in the broth & half-and-half: Slowly pour in the chicken or vegetable broth, stirring constantly to prevent any lumps. Add the half-and-half gradually, then stir in the diced potatoes.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Final adjustments: Taste 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 the soup simmer on low until the kale is wilted and tender.
- Serve & enjoy: Once everything is cooked through, serve the soup hot. I love pairing it with a side of ciabatta or some fresh rye bread. Enjoy!
- Don’t boil the cream too long to prevent curdling.
- Cut potatoes into 1-inch cubes or smaller for quicker cooking (about 20 minutes).
- If you don’t want to use kale, substitute with baby spinach, Swiss chard, or other leafy greens.
Tips
- Adjust the spic. If I’m craving a little heat, I love adding extra red pepper flakes. It really gives the soup a nice kick. If you're into spicier food, feel free to add more or even switch to hot Italian sausage.
- Make it thicker. Want a creamier texture? I often mash a few of the potatoes directly in the pot (An immersion blender is perfect for this). This thickens the soup without needing any cream, giving it a velvety feel.
- Adjust the soup's consistency. If the soup feels too thin, I’ll mash a few potatoes to thicken it. If it gets too thick after sitting in the fridge, just stir in some more chicken broth to get it back to the perfect consistency.
- I also love using leftover turkey for this soup—it’s the perfect way to make the most of leftovers and add extra flavor to the dish (I love this cajun turkey).
- For a healthier twist. I love swapping regular potatoes for sweet potatoes for a healthier, slightly sweeter version of this Zuppa Toscana.
Serving Suggestions
Crusty Bread: Perfect for dipping.
Simple Salad: Try a tomato-cucumber salad, avo chickpea salad or tomato mozzarella appetizer for a fresh side.
Roasted Veggies: sauteed asparagus complements this dish well.
Variations
- Potatoes. For a healthier option, use sweet potatoes instead of regular potatoes in this sausage and potato soup.
- Half and half. Substitute unsweetened full-fat coconut milk for a dairy-free, healthier alternative in your soup.
- Turkey sausage. You can swap turkey sausage for ground turkey, but to enhance the flavor, add seasoned salt, smoked paprika, garlic, or even browned bacon bits.
- Leafy greens. If you’re not a fan of kale, baby spinach, Swiss chard, or other leafy greens work just as well.
- Keto-friendly option. Swap out the potatoes for cauliflower florets to make the soup keto-friendly. I like to use any leftover and unused cauliflower from recipes like cauliflower steak and cauliflower rice.
Freezing And Storing Instructions
- 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.
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Recipe Card
Healthy Tuscan Soup
A cozy, nutritious twist on classic Tuscan soup made with lean turkey sausage, hearty potatoes, fresh kale, and a creamy broth. Perfect for a comforting, healthy meal!
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INGREDIENTS
- 1 lb 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 browned and fully cooked. Drain the excess grease, keeping about 1 tablespoon for extra flavor.1 lb turkey sausage
- Sauté the vegetables: Return the pot to the heat and add the butter and 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.½ teaspoon salt or to taste, ¾ cup carrot, ½ cup celery, ¾ cup brown onion, 1 tablespoon butter, black pepper to taste
- Add the flour: Sprinkle the flour over the sautéed vegetables and stir well to coat everything evenly.2 tablespoons all-purpose flour
- Stir in the broth & half-and-half: Slowly pour in the chicken or vegetable broth, stirring constantly to prevent any lumps. Add the half-and-half gradually, then stir in the diced potatoes.6 cups chicken or vegetable broth, 1 cup half and half, 4 golden potatoes
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Final adjustments: Taste 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 the soup simmer on low until the kale is wilted and tender.4 cups kale
- Serve & enjoy: Once everything is cooked through, serve the soup hot. I love pairing it with a side of ciabatta or some fresh rye bread. Enjoy!
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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 318kcalCarbohydrates: 30gProtein: 19gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 64mgSodium: 748mgPotassium: 1001mgFiber: 4gSugar: 5gVitamin A: 4244IUVitamin C: 41mgCalcium: 131mgIron: 3mg
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Note:Â Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Julia
easy and delicious Olive Garden Zuppa Toscana made healthy!