Quick Zuppa Toscana

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

I’ve made Zuppa Toscana in the Instant Pot and in my regular way on the stovetop, but today I’m showing you a method that gets it to the table even quicker than either of those. This Quick Zuppa Toscana is ready 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 or air fryer while the soup ingredients are cooking. Doing these things at the same time really speeds up the process.

You Can Cook Sausage In The Air Fryer?

Yes! If you want full sausages you can cook them with the casings on like this. But for soups and pasta sauces, the best thing to do is first remove the casings. I use a pair of clean kitchen sheers (scissors) to cut all along the casing in a straight line, then unwrap the sausage. Repeat with all the sausages and put them into the air fryer. Cook for about 7 minutes at 400F. Then, use a wooden spoon to break up the meat. Then cook for another 3-4 minutes until browned and crumbly. It’s so easy and fantastic!

Quick Zuppa Toscana

• Author: Christine Pittman
• Prep Time: 3 minutes
• Cook Time: 12 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

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DESCRIPTION

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

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Ingredients

• 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

Instructions

1. Cook the sausage either by putting it into the air fryer for 10-12 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, heat the olive oil in a soup pot over medium heat. Add the onion and stir and cook until softened, 1-2 minutes.
3. Add the potatoes, stock, salt, garlic powder, and red pepper flakes (if using). Stir.
4. Increase heat to medium-high and bring the soup to a simmer. Simmer until the potatoes are tender when pierced with a fork, 4-5 minutes.
5. Add the cooked and crumbled sausage to the soup pot.
6. Stir in kale and simmer for a moment until it wilts.
7. Turn off the heat. Stir in cream. Taste and season with additional salt, if desired.