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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
SO. FREAKING. TASTY.
This is the perfect comfort soup, and SO easy to make. I thought this would take way more time than it did, thanks to the Instant Pot. Once again, Tieghan hit it out of the park! She’s the only person I get my recipes from, and for good reason. So glad I can add this to my stash, and always ready to make another batch of this. GO MAKE THIS NOW.
Aw this was so sweet to read! I am really happy this turned out so well for you, Gentry! I hope you continue to love my recipes! xTieghan
Tieghan,
This looks AWESOME! My mouth is watering!! What size Instapot are you using? (Is this the standard size you use for all your soup recipes?)
It is not snowing here but this is the second day of a cold, drizzly rain and this sounds like it was created for today!
You are inspirational and your blogs are so welcoming – I can’t wait to get in the kitchen! Thank you! Pat
Hey Pat,
Here is the link for the instant pot that I use: https://rstyle.me/+UadndnYmBP0tT5NUKybW2Q
I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe was amazing! And very easy! There are so many delicious flavors going on in this recipe, and the cream brings it to another level! Will definitely make this again…I highly recommend it!
Thank you so much Daphne!! I am so happy this recipe turned out so well for you! xTieghan
Just made this for lunch! It is ammmmmmaaaaazing! So tasty ? your recipes are the best. We also had your crockpot chicken pad Thai this week, so delish I wanted to just drink the sauce hahaah
Wow that is amazing!! Thank you Alex! xTieghan
Absolutely love this soup! I’m not a huge potato and sausage soup fan, but I have loved every recipe from Tieghan so I figured I’d try it out. Did the instant pot method and it was so easy and was just the coziest tastiest soup! My toddlers loved it too and slurped up the broth the most! Had fresh sourdough bread on the side to dip, perfect!
Aw I am so glad this turned out well for you and so have so many of mine! Thank you for trying it!! xTieghan
Oops! I just realized I bought regular spicy Italian sausage, not chicken! How should I change my recipe?
Hey Alysssa,
That will be totally fine as is with the Italian sausage! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Oh wow, I just found this recipe…adding it to my grocery list now and making it for dinner! Thank you for including stove top instructions since I don’t have an instant pot right now!
Thank you Alycia! I hope you love this one! xTieghan
So so yummy! Even my toddler are this soup – including the kale!! I was so impressed. Tastes even better on day two. Will definitely be a repeat recipe in our house.
Thank you so much Lauren!! I am really glad this recipe turned out so well for you! xTieghan
My favorite half baked harvest recipe that I’ve made. Kinda hard to screw up and loads of flavor! My Kale had gone bad so if you’re missing some greens, trust me. IT WILL BE DELICIOUS, REGARDLESS! 🙂
Heck ya! I am really glad you have been loving this recipe and I hope you continue to enjoy others! Thank you Naraly! xTieghan
This was the first HBH recipe I made, and I made it twice. Did it on stovetop instead. First time with ground beef (that’s what I had) but added Italian sausage type spices to it. Second time as written. Man, it was good.
I am so happy to hear that! Thank you so much Lindy! xTieghan
The best zuppa I’ve ever had. I’ve made The traditional recipe for years but this one definitely takes the cake. I love the addition of pesto and lemon. Thank you so much for sharing.
Thank you!! I am so glad this one turned out so well for you! xTieghan
This is amazing but can you tell me if it’s freezer friendly? Thank you
Hey Michelle! Yes, this freezes wonderfully!! I like to add the bacon after freezing for topping. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I’ve been looking for great soup recipes online and have tried many. Just found the best one yet!! It is restaurant quality and full of great flavor. Thank you SO much. I’ll be making this again and again.
Wow that is so amazing to hear! Thank you so much for trying it Marie! xTieghan
Fourth time making this soup and it never ever disappoints. Just got hit with a major snowstorm and there’s nothing better than this soup to fill in a comfort food. Switched out the kale for spinach this time, just reduced the cooking time and tastes just as good. Will try coconut milk as a dairy substitute next time.. thanks for an awesome recipe!!
Thank you Florence! I am so glad this recipe turned out so well for you! Thank you for trying it! xTieghan
Currenty eating this soup for lunch, day three, and still not tired of it. This is really a delicious fulfilling meal. I’ve now made it twice, and some tips I found were: dice the potatos a bit bigger unless you want them to dissolve into the broth (not bad either way but the second time when we diced them larger we got the texture of the potato which has been nice), do shred the kale a bit smaller unless you want large kale blobs. I added an extra 2 tblespoons pesto because its just a food group for me at this point, and i felt like that was a great flavor enhancement. Also added an extra 1/4 cup Parmesan. Couldn’t find spicy italian chicken sausage, so we used mild – just supplemented probably an extra tsp of red pepper flakes to supplement.
I’ve made it with both heavy cream and whole milk – personally preferred the whole milk, it was a bit thinner overall. Loved this!!!
I am really glad you’re loving this soup!! Thank you so much for trying it! xTieghan