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.

If you’d like to make Zuppa Toscana in the Instant Pot, head over here.

 

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Quick Zuppa Toscana


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

Description

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

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 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.
Quick Zuppa Toscana

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