Quick Zuppa Toscana

This amazing version of Zuppa Toscana comes together in just 15 minutes!

This amazing version of Zuppa Toscana comes together in just 15 minutes! 

What is Zuppa Toscana?

Zuppa is the Italian word for soup. It’s a fun word, right? And Toscana is the adjective that refers to the region of Italy called Tuscany. So it translates as “Tuscan Soup”.

The true Italian version of Zuppa Toscana is a lightly spicy vegetable soup. In North America, a different version with a thin cream broth and Italian sausage has been made popular by Olive Garden. Both versions have kale though, so there’s something they have in common!

Why is this Zuppa Toscana so Quick?

This is such a quick soup to pull together. The reason is that the sausage gives off so much flavor that you don’t really have to simmer things for long.

Also, for this quick version of the soup, you cook the sausage in a skillet while the soup ingredients are cooking. Doing these things at the same time really speeds up the process.

The recipe below gives instructions for cooking the soup in the Instant Pot. But here are instructions for using the stovetop:

How to Make Quick Zuppa Toscana Without an Instant Pot

The recipe below uses the Instant Pot. But you don’t need one to make this soup quickly. Here’s what you do:

Note that the ingredients and amounts will all be the same. The only difference is that you use a pot on the stove instead of an Instant Pot.

Step 1 is the same either way, cook the sausage in the air fryer or in a skillet.

Then, while the sausage is cooking, heat the olive oil in a soup pot on the stove over medium heat. Add the onion and stir and cook until softened, 1-2 minutes. Then add the potatoes, stock, salt, garlic powder, and red pepper flakes (if using).

Increase heat to medium-high and bring soup to a simmer. Simmer until the potatoes are tender when pierced with a fork, 4-5 minutes.

Once the potatoes are cooked, add the cooked and crumbled sausage. Then add the kale and let it wilt in. Finally, stir in the cream, taste and add more salt if you’d like, and then serve.



Quick Zuppa Toscana

  • Author: Christine Pittman
  • Prep Time: 3 minutes
  • Cook Time: 12 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings


This amazing version of Zuppa Toscana comes together in just 15 minutes!


  • 1 lb. mild Italian sausage, casings removed
  • 1 Tbsp. olive oil
  • 1 small onion, chopped
  • 1 lb. white potatoes (about 3 medium), in ½ inch cubes
  • 4 cups unsalted chicken stock
  • 1 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/4 crushed red pepper flakes (optional)
  • 4 cups (packed) torn curly kale, stems removed
  • 1/4 cup heavy whipping cream


  1. Cook the sausage either by putting it into the air fryer for 10 minutes at 400°F and then breaking it up with a wooden spoon, or saute it on the stove in a skillet over medium-high heat and break it up while cooking. Drain off fat.
  2. While the sausage is cooking, set the Instant Pot to Saute on High. Add the olive oil and swirl it around.  Add the onion and saute until softened, 1-2 minutes.
  3. Add the potatoes, stock, salt, garlic powder, and red pepper flakes (if using) to the Instant Pot. Stir.
  4. Set Instant Pot to pressure cook on high for 3 minutes. Make sure the valve is set to Sealing.
  5. When the 3 minutes of pressure cooking is done, turn valve to Venting and allow pressure to release.
  6. Set Instant Pot to saute on high.
  7. Add the cooked and crumbled sausage. Stir in kale and simmer for a moment until it wilts.
  8. Turn off the Instant Pot. Stir in cream. Taste and season with additional salt, if desired.
Quick Zuppa Toscana

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