Rustic Zuppa Toscana with Ground Turkey

If you ask me, Zuppa Toscana is one of those soups that just makes you feel good.

This hearty Italian-inspired soup takes the classic recipe and lightens it up with ground turkey instead of traditional pork sausage. Tender potatoes and leafy kale swim in a creamy coconut milk broth that’s seasoned with garlic and herbs.

The turkey gets cooked with onions and a blend of dried seasonings that give it tons of flavor. A splash of red pepper flakes adds just enough heat to keep things interesting.

It’s a comforting bowl of soup that’s perfect for busy weeknights, ready in about 45 minutes from start to finish.

What Kind of Ground Turkey Should I Use?

For this zuppa toscana, you’ll want to look for ground turkey sausage, which comes pre-seasoned with Italian spices and gives you that classic sausage flavor without the extra work. If you can’t find ground turkey sausage at your store, regular ground turkey will work just fine – just grab the 85/15 or 93/7 lean-to-fat ratio so your soup doesn’t end up too greasy or too dry. You can also remove the casings from Italian turkey sausage links and crumble the meat directly into the pot if that’s what’s available. The recipe already has plenty of herbs and spices, so even plain ground turkey will taste great once everything simmers together.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Ground turkey sausage: You can use regular pork sausage if you prefer, or even ground beef or ground chicken. If using plain ground meat without sausage seasoning, you might want to add a bit more Italian seasoning to make up for the flavor.
• Potatoes: Russet, Yukon gold, or red potatoes all work great here. Just keep the pieces roughly the same size so they cook evenly.
• Coconut milk: If you’re not a fan of coconut milk or don’t have it on hand, heavy cream or half-and-half makes a great substitute. You can also use regular milk, though the soup won’t be quite as creamy.
• Kale: Spinach is an easy swap and cooks even faster than kale. You could also use Swiss chard or collard greens, though collards will need a bit more cooking time to get tender.
• Chicken broth: Vegetable broth works just fine if that’s what you have. You can also use beef broth, though it will give the soup a slightly different flavor profile.
• Fresh garlic: In a pinch, you can use 1 to 1½ teaspoons of garlic powder instead of fresh cloves, though fresh definitely gives better flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making zuppa toscana is overcooking the kale, which turns it mushy and dull – add it during the last 5 minutes of cooking instead of the full 15 minutes to keep it tender but still slightly firm.

Another common issue is not browning the ground turkey sausage enough at the start, so make sure to break it into small pieces and let it develop a nice golden color before adding the aromatics, which adds depth to the soup’s flavor.

To avoid bland soup, taste and adjust the seasoning at the end since the coconut milk can mellow out the spices, and consider adding a splash of red wine vinegar or lemon juice to brighten everything up.

Finally, cut your potatoes into uniform pieces about 1/2-inch thick so they cook evenly – nothing’s worse than biting into a hard potato chunk while the rest are falling apart.

What to Serve With Zuppa Toscana?

This hearty soup is pretty filling on its own, but I love serving it with some warm, crusty bread or garlic breadsticks for dipping. A simple side salad with mixed greens, cherry tomatoes, and Italian dressing keeps things light and fresh alongside the rich, creamy broth. If you want to make it more of a complete meal, add a Caesar salad or some roasted vegetables like zucchini and bell peppers on the side. Since the soup already has potatoes and sausage, you don’t need much else to feel satisfied, but the bread really helps you get every bit of that delicious broth from the bowl.

Storage Instructions

Store: This soup tastes even better the next day once all the flavors have had time to meld together. Keep it in an airtight container in the fridge for up to 4 days. The potatoes will soak up some of the liquid as it sits, so you might want to add a splash of broth when reheating.

Freeze: You can freeze this soup for up to 3 months, though the potatoes might get a slightly different texture after thawing. I usually freeze it in individual portions so I can grab just what I need for a quick lunch or dinner.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. If you’re using the microwave, heat it in 2-minute intervals and stir between each one to make sure it heats evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-2000
• Protein: 75-90 g
• Fat: 80-95 g
• Carbohydrates: 145-165 g

Ingredients

• 1.5 tbsp olive oil
• 1 lb ground turkey sausage
• 1 large onion (diced into 1/2-inch pieces)
• 8 garlic cloves (minced)
• 1.5 tsp dried basil
• 1.5 tsp dried oregano
• 0.75 tsp dried thyme
• 0.75 tsp red pepper flakes
• 0.5 tsp smoked paprika
• 2 lb potatoes (thinly sliced into 1/4-inch rounds)
• 4 cups chicken broth
• 2 cups full-fat coconut milk
• 1 tsp salt
• 5 cups kale (roughly chopped)
• 0.5 tsp black pepper

Step 1: Brown the Sausage and Build the Aromatic Base

• 1.5 tbsp olive oil
• 1 lb ground turkey sausage
• 1 large onion
• 8 garlic cloves

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Add the ground turkey sausage and cook for 5-7 minutes, breaking it into small pieces with a wooden spoon as it browns.

Once the sausage is cooked through and lightly browned, add the diced onion and cook for another 3-4 minutes until it begins to soften.

Stir in the minced garlic and cook for 1 minute until fragrant—this timing is crucial as garlic can burn quickly.

I like to listen for a gentle sizzle when adding garlic; it tells you the pan is at the right temperature.

Step 2: Bloom the Spices

• 1.5 tsp dried basil
• 1.5 tsp dried oregano
• 0.75 tsp dried thyme
• 0.75 tsp red pepper flakes
• 0.5 tsp smoked paprika

Add the dried basil, oregano, thyme, red pepper flakes, and smoked paprika to the pot with the cooked sausage and aromatics.

Stir constantly for about 1-2 minutes to toast the spices and release their essential oils into the oil—this technique, called blooming, significantly deepens the flavor of dried herbs and makes them less dusty-tasting.

You’ll notice the kitchen smelling noticeably more aromatic, which is a good sign the spices are activating.

Step 3: Build the Soup Base with Potatoes and Broth

• 2 lb potatoes
• 4 cups chicken broth
• 2 cups full-fat coconut milk

Add the thinly sliced potatoes to the pot and stir to coat them with the spiced oil.

Pour in the chicken broth and coconut milk, stirring well to combine.

Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and let it simmer for 15-20 minutes, until the potato slices are fork-tender and beginning to break down slightly.

I find that breaking down a few potato pieces naturally thickens the soup and creates a creamier texture without needing any flour or cornstarch.

Step 4: Season and Add the Kale

• 1 tsp salt
• 0.5 tsp black pepper
• 5 cups kale

Once the potatoes are tender, stir in the salt and black pepper to taste.

Add the roughly chopped kale, pushing it down into the hot broth so it wilts evenly.

Simmer for 12-15 minutes until the kale is completely tender and has lost its raw texture.

The kale will naturally soften and release some of its bitterness into the broth, adding depth to the overall flavor profile.

Rustic Zuppa Toscana with Ground Turkey

Delicious Rustic Zuppa Toscana with Ground Turkey recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 6 servings

Calories 1850 kcal

Ingredients

  

• 1.5 tbsp olive oil
• 1 lb ground turkey sausage
• 1 large onion (diced into 1/2-inch pieces)
• 8 garlic cloves (minced)
• 1.5 tsp dried basil
• 1.5 tsp dried oregano
• 0.75 tsp dried thyme
• 0.75 tsp red pepper flakes
• 0.5 tsp smoked paprika
• 2 lb potatoes (thinly sliced into 1/4-inch rounds)
• 4 cups chicken broth
• 2 cups full-fat coconut milk
• 1 tsp salt
• 5 cups kale (roughly chopped)
• 0.5 tsp black pepper

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey sausage and cook for 5-7 minutes, breaking it into small pieces with a wooden spoon as it browns. Once the sausage is cooked through and lightly browned, add the diced onion and cook for another 3-4 minutes until it begins to soften. Stir in the minced garlic and cook for 1 minute until fragrant—this timing is crucial as garlic can burn quickly. I like to listen for a gentle sizzle when adding garlic; it tells you the pan is at the right temperature.
• Add the dried basil, oregano, thyme, red pepper flakes, and smoked paprika to the pot with the cooked sausage and aromatics. Stir constantly for about 1-2 minutes to toast the spices and release their essential oils into the oil—this technique, called blooming, significantly deepens the flavor of dried herbs and makes them less dusty-tasting. You'll notice the kitchen smelling noticeably more aromatic, which is a good sign the spices are activating.
• Add the thinly sliced potatoes to the pot and stir to coat them with the spiced oil. Pour in the chicken broth and coconut milk, stirring well to combine. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and let it simmer for 15-20 minutes, until the potato slices are fork-tender and beginning to break down slightly. I find that breaking down a few potato pieces naturally thickens the soup and creates a creamier texture without needing any flour or cornstarch.
• Once the potatoes are tender, stir in the salt and black pepper to taste. Add the roughly chopped kale, pushing it down into the hot broth so it wilts evenly. Simmer for 12-15 minutes until the kale is completely tender and has lost its raw texture. The kale will naturally soften and release some of its bitterness into the broth, adding depth to the overall flavor profile.