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This super simple Instant Pot Pesto Zuppa Toscana is the perfect cold-weather dinner…great for nights when I’m craving Italian, but want something warming too. Spicy Italian chicken sausage simmered in a creamy basil pesto broth with potatoes, kale, a little lemon, and even a little bacon. Finish each bowl off with a sprinkle of cheese and serve with crusty bread. It’s hearty, full of greens, and so delicious. Great for just about any night of the week. And the leftovers the next day make for the best lunch!
This Italian soup is a recipe I’ve been wanting to create for a while now. I’m not sure what took me so long to test this out, but I’m so happy I finally did, because wow, this is hands down a new family favorite.
Technically this is soup, but it’s definitely hearty enough to serve for dinner on these cold November nights (it’s been snowing here since yesterday…and I could not be happier about it). But the best part? This is SO EASY.
I worked with my Instant Pot to create this creamy soup in just about 30 minutes. I’m sure you guys have noticed, but I’ve been loving my Instant Pot this fall. I’ve found it so useful during this insanely busy time with the launch of HBH Super Simple and all things holiday 2019. It’s really been a lifesaver and I’ve already remade this soup three times since returning home from Chicago last week.
The backstory…
As with a lot of recipes, this idea came from my brother. This time though? It was my oldest brother, Creighton.
He was telling me about one of his favorite soups that he used to get at the Olive Garden – Zuppa Toscana. I’d never heard of it, so of course, I did a little Googling and discovered that the recipe actually sounds quite delicious. A lot of times Creighton can throw some rather interesting recipes at me, but this soup was one I knew I needed to put my own spin on. It took me a while to finally create the recipe, but here it is, and I think you’ll find it’s delicious.
And yes, it’s inspired by the Zuppa Toscana from Olive Garden…next up…their breadsticks.
The Details…
As you might guess, this recipe is pretty straightforward and simple.
Start with your Instant Pot on sauté and cook off the bacon. Then add in spicy Italian sausage (I always prefer to use chicken sausage, but pork sausage is great too). Next add in some onions, garlic, celery, and all the usuals.
The key to a good Zuppa Toscana is the spicy sausage and the potatoes. Once you add in the potatoes, stir in some basil pesto. This may not be traditional but it really adds so much to this hearty soup. I’ve found that both the addition of pesto and fresh lemon really lighten things up and truly enhance the Italian flavors.
At this point, simply seal the Instant Pot and cook on high pressure…just eight minutes. Then release the steam using the quick release.
Once the base has finished cooking, simply stir in some cream, parmesan, and kale.
And that’s it, just 30 minutes later you’ll have a creamy bowl of classic Italian soup. AND, you’ll have only used ONE pot and likely made very little mess. Oh, and be sure to have extra parmesan, fresh thyme, and crusty bread for serving. They really do complete the soup.
See, Super Simple yet so much flavor. This will be great for serving guests over the holidays, or just your family on a cold night. The leftovers reheat well and are delicious the following day for lunch or dinner. I haven’t had a chance to serve this to Creighton just yet, but I know that once he arrives on Friday he’ll be begging me for it. So yes, I will be making this yet again. No complaining here though…love this soup!
Looking for other warming HBH soups? Check out the soup section on HBH’s recipe page.
If you make this Instant Pot Pesto Zuppa Toscana, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Instant Pot Pesto Zuppa Toscana.
Servings: 6
Calories Per Serving: 487 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 4 slices thick cut bacon, chopped
- 3/4 pound ground spicy Italian chicken sausage
- 1 yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 ribs celery, chopped
- 4 small yukon gold or russet potatoes peeled and chopped
- 6 cups low sodium chicken broth
- 1/3 cup basil pesto, homemade or store-bought
- juice of 1 lemon
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
- 1 bunch Tuscan or curly kale, roughly chopped
- 3/4 cup heavy cream or whole milk
- 1/2 cup grated parmesan or asiago cheese
- fresh thyme, for serving (optional)
Instructions
Instant Pot
- 1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the chicken sausage and onions, and brown all over, about 5 to 8 minutes. Add the garlic, celery, and potatoes, and cook 2 minutes. Turn the Instant Pot off.2. To the instant pot, add the broth, pesto, lemon juice, red pepper flakes, and season with salt and pepper. Cover and cook on high pressure for 8 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream, and parmesan. Cook until the kale is wilted, about 10 minutes. Turn the Instant Pot off. Stir in the reserved bacon.4. Serve the soup topped with additional parmesan and fresh thyme, if desired.
Stove-Top
- 1. Cook the bacon in a large soup pot set over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the chicken sausage and onions, and brown all over, about 5 to 8 minutes. Add the garlic, celery, and potatoes, and cook 2 minutes. Add the broth, pesto, lemon juice, red pepper flakes, and season with salt and pepper. Simmer over medium heat for 15-20 minutes, until the potatoes are tender. 2. Stir in the kale, cream, and parmesan. Cook until the kale is wilted, about 10 minutes. Remove from the heat. Stir in the reserved bacon. 3. Serve the soup topped with additional parmesan and fresh thyme, if desired.
Slow Cooker
- 1. Cook the bacon in a large soup pot set over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the chicken sausage and onions, and brown all over, about 5 to 8 minutes. Transfer the chicken sausage to the bowl of your crockpot. 2. To the crockpot, add the the garlic, celery, potatoes, broth, pesto, lemon juice, red pepper flakes, and season with salt and pepper. Cover and cook on low for 6-8 hours or on high for 4-5. 2. During the last 30 minutes of cooking, stir in the kale, cream, and parmesan. Turn the heat to high and cook until the kale is wilted. Stir in the reserved bacon. 4. Serve the soup topped with additional parmesan and fresh thyme, if desired.
{This post is sponsored by Instant Pot. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
This post was originally published on November 21, 2019
What makes the red color in this recipe?? Following it to the tea currently and it’s not red color at all
Hey Cheryl,
So sorry I am not sure what red color you are seeing, but my soup is not red either:) I hope you love the recipe!! xTieghan
Absolutely delicious!!! Everyone in my family loved it. I used spinach instead of kale and I used vegetarian meat alternatives, it was fabulous! I will definitely e making this again!
Hey Lisa,
I am thrilled that you liked the recipe, thanks so much for giving it a go! Have an awesome week:) xTieghan
Made this soup tonight and it’s absolutely delicious!
I think I may have messed up a bit on the broth addition however as it’s veeeery salty. I didn’t have liquid broth so I added 6 cups of Knorr stock/bouillon (3 cubes) and am now thinking this was overkill. I added some extra milk to cut it a bit but do you know if there’s a better ratio to use for next time, maybe 4 cups of stock and 2 cups of water instead? Or am I better off just going and buying broth?
Hey ALi,
So sorry I have only tested this recipe with broth, next time I would just follow the recipe as is:) I hope this helps!! xTieghan
We have made this recipe time and again, and it is always fantastic. Deemed favorite soup ever by my boyfriend! We have liked using yellow gold potatoes more than russet ones. Be sure also not to overcook the potatoes, so that the broth does not become too starchy/potato soup like! It makes a big batch, so sometimes we will bring it to friends or coworkers. Thanks so much for this!!
Hey Brittany,
Thanks so much for trying the recipe. I am glad you enjoyed it! xTieghan
Have any idea on how it would affect the taste if I left out the milk/ heavy cream?
Hey Sasheen,
You could omit the milk in this recipe. I hope you love the soup, please let me know if you have any other questions! xTieghan
The flavor of this was incredible, but I have to say, I’m also deducting a star like previous reviewers based on time. The chopping alone takes 25-30 minutes…then the cook time is about another 40-45 when all is said and done. I would suggest altering the details of this recipe, as I followed it to a T. I used Trader Joe’s spicy turkey sausage which are links, and the soup turned out just fine. Other than that, a success! Looking forward to leftovers!
Hey Katie,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
Made this a couple times now with the crockpot! Delicious! Hands down one of our favorites.
Hey Cheyenne,
I am thrilled that you enjoyed this recipe, thanks for making it! Happy New Year! xTieghan
BRAVO!! We love this soup!! It’s a super fast, dump style soup for week nights. The soup is delicious! And look, Ma, no beans!!
Since we don’t cook with white potatoes, we substituted sweet potatoes and this one’s a keeper!
Thank you, Tieghen, again!!
Hey there,
Thanks so much for giving the recipe a try, I am thrilled it was a hit! Happy New Year! xTieghan
Santa brought me an instant pot. Made this tonight. You should make this.
Hey Kevin,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
What brand of spicy Italian chicken sausage do you use? I don’t think I’ve seen that in stores.
Hey Veronica,
I get my chicken sausage from Whole Foods. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
Any substitute for the lemon juice?
Hey Allison,
You can skip the lemon juice. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Made this for my birthday dinner (alongside shaved brussel sprout salad with pomegranate and warm apple cider vinaigrette). Everyone LOVED it! The soup had quite a bit of heat with the red pepper flakes AND the spicy sausage, but honestly I think my fiance just has a heavy hand with seasonings (ha!). My brother came back for leftovers two days in a row – and that never happens!
Hey Casey,
Thank you so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
This was SO delicious. I couldn’t find chicken sausage so I used pork sausage. Otherwise followed the recipe. Perfect fall or winter day soup! I tried to hide all the leftovers for myself so that my husband couldn’t get to them. This will definitely become a staple. Thank you!
Hey Alina,
Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan
Loved it!
Hey Mary,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Hi could i use spicy Italian pork sausage instead? Looks so yummy