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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 post is sponsored by Instant Pot.Â
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 Duo Evo Plus 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.
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
{This post is sponsored by Instant Pot. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
Thank you, Great recipe!
You should join this Instant Pot Tips & Recipes Facebook group. I got a lot of new ideas and recipes. highly recommended! Here is a link to the group – https://www.facebook.com/groups/434020724110015/
Hey Shannon,
Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! xx
This sounds so good! Do you think I could make this in my Dutch Oven on the stovetop?
Hey Jenn,
Totally, that would work well for you! Please let me know if you give this recipe a try, I hope you love it! xTieghan
I can’t express how good this soup was. That extra burst of flavor from the pesto was top friggin’ notch. Loved it.
Thanks for giving so many recipes a try, love to hear that they were enjoyed!
This soup is incredibly flavorful and delicious! I made it with pork Italian sausage, but that was the only sub I made. I’ve made it a few times, and the instant pot recipe turned out more soup-like than when I made it on the stovetop (makes sense, since more of the liquid boiled off on the stovetop). We love your recipes! I even have a few guys at my firehouse that are looking at your website to branch out for our shift meals. Thank you!
Hey Jen,
Awesome!! I am thrilled to hear you enjoyed this recipe, thanks so much for giving it a go! Have a great weekend:) xTieghan
Can I use baby red potatoes instead?
Hi Andrea,
Totally, that will work well for you!! Let me know if you give this recipe a try, I hope you love it! xx
Hey Tieghan,
I’m out of parm but have some mozzarella. What do you think about that substitution?
Hi Kartrina,
I worry about using mozzarella just because it probably will not melt like the Parm, but you could certainly give it a try! Let me know how the recipe turns out! xTieghan
Hey Tieghan, I just added a splash more dairy and some flour to thicken up the veggies before adding the broth. Skipped the cheese and it still was DELISH. I come back to this recipe *all* the time!
Hi Katrina,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it! xx
Oh I was thinking of skipping the cheese too! Good to hear that it still tastes amazing!
One of my favorites!!!
Hi Meg,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
Hi Tieghan! Where do you find the ground spicy Italian chicken sausage? Thank you!
Hi Katie,
I typically find it at one of my local grocery stores, Whole Foods or City Market. Please let me know if you have any other questions! xTieghan
I make this soup every week I love it so much. I like to nix the bacon and sausage but add mushrooms since I make it so often.
Hey Meridith,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
Do you have this recipe (with potatoes versus tortellini) just cooked on the stovetop? A friend sent that “stop-top with the pasta” version to me and I need to adapt with potatoes. Just not sure how long to cook it for the potatoes. 🙂 Thanks!
Hi Nancy,
Are you looking for this recipe?
https://www.halfbakedharvest.com/pesto-tortellini-zuppa-toscana/
Let me know how I can help! xTieghan
Just divine! The flavors are incredible. I made a big pot of this and doled out a lot to family and friends. Perfect with crusty bread for soaking up the soup on these cold weather days.
Question: How can I keep the grated cheese (added at the end) from sinking to the bottom of the pot and settling there in a kind of hard paste.
Hi Patricia,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Make sure to stir the cheese until it melts through. Have the best week:) xT
I make this so often that the lovely butcher at Whole Foods knows what to pull for me the second I walk up to his counter.
I always end up with too much celery leftover so I swap for sundried tomatoes and that is delicious, too.
This is such a great meal to have cooking when guests come over so that I can pay attention to them. Thanks, Tieghan!
Hey there,
Happy Friday!! Love hearing that you enjoy this recipe so much! Thanks for making it:) xxT
Nice recipe. I had no potatoes but did have 2 small heads of cauliflower. Sautéed 1 1/4 heads with shallots, leeks, celery and a carrot. Added broth and pressure cooked in the instant pot for 8 minutes. Hand-blended the mixture then added the remaining 3/4 head of cauliflower and cooked for 5 minutes, then followed the rest of the recipe. Turned out well. I concluded that this soup is very adaptable with pretty much whatever you have on hand. I also had spinach that I substituted for the kale.
Hey there,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! Thanks for sharing what worked well for you. xTieghan
This soup was awesome. SO easy to make in the instapot and so flavorful!
Hey there,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
This is the BEST recipe I’ve ever made from your site and maybe one of my favorite recipes of all time. LOVE LOVE LOVE!!!!!!
Hi Mary,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
What ingredient would be the best to substitute for the heavy cream/ while milk? Thank you!
Hey Alison,
You could use coconut milk to another dairy free milk that you enjoy. I hope you love the recipe! xTieghan