The Recipe · No.787 · Zuppa Toscana

Zuppa Toscana, and Where to Source It

Brown the sausage hard to render its spiced fat, which flavors the whole pot. Stir the cream in off the heat at the end so the dairy warms through without splitting.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook30 min
Makes6 servings
CuisineItalian
Cook it with
Instant PotSlow cookerOne-pot
Can you make Zuppa Toscana in an air fryer? — Yes, with an insert

Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.

Part One
The Ingredients — and where to get them
Italian sausage
Casing off, crumbled and browned for the spicy fat base. A real butcher sausage is best.
1 lb
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Potatoes
Sliced into thin half-moons that soften fast. Fresh, bought local.
2 large
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Kale
Stems stripped, leaves chopped and wilted in at the end.
2 cups
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Stock
A light chicken stock to cook the potatoes. A good bone broth adds body.
4 cups
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Cream
Stirred in off the heat for a rich finish. A cream-line dairy is richest.
1/2 cup
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Brown the sausageCook the crumbled sausage until browned, then lift it out.
  2. Sweat the aromaticsSoften onion and garlic in the rendered fat.
  3. Simmer potatoesAdd the stock and sliced potatoes and simmer until tender.
  4. FinishReturn the sausage, wilt in the kale, then stir in the cream off the heat and serve.
Part Three
The Toolkit

Soup pot · Slotted spoon · Chef's knife

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© 2026 5best2buy · Worth The Hunt · Recipe No.787