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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!
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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.
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
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Love the flavors in this! We used sweet potatoes and cooked it in our instapot, will definitely make again!
Hi Kelsey,
Happy Sunday!!🎃 I am delighted to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! xx
The flavors in this sound just… *chef’s kiss* perfect for the way the weather is trending right now. I cannot wait to make this for dinner this week! Just one question: you say to chop the potatoes, but how large exactly should the chunks be in order to cook thoroughly?
Hey Molly,
Thanks so much! I would say just a bit larger than bite sized chunks. I hope you love the recipe!! xx
I have made many times! It is a go to at my house, whether it is for a weeknight dinner or for company. It never disappoints! Yum!!
Hey Jane,
Happy Wednesday! I really appreciate you making this recipe and sharing your review, so glad it was a winner! 🤩
This was delicious! I’ve made several Zuppa-Toscana recipes and this is now my favorite. My homemade pesto added a wonderful flavor!
Hey Kelly,
Amazing!! I love to hear that this recipe was a hit, thanks so much for trying it out! xT🍂
I’ve made this soup twice in the past month now! Love, love, love it! It’s perfect for my Alaska fall weather and my youngest (22 year old daughter) says it’s her favorite soup too!
Hey Christina,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
This got 5 stars from us. My grown kids and I are not fans of kale but the rest sounded so good. I made it true to your recipe, no substitutions, used regular kale and Asiago, because I had that on hand, and even the kale haters loved the soup. Definitely a keeper! Thank you.
Hi Jane,
Wonderful! I love to hear that this recipe was enjoyed and appreciate you giving it a try! Have a great weekend!🍁
Fantastic – my potatoes took a lot longer to cook than the recipe outlined but that is okay. I made a vegetarian version at the same time in a smaller pot and used Beyond Meat sausage instead – fabulous!
Hey Caitlin,
Wonderful! I love to hear that this recipe was enjoyed and appreciate you giving it a try! Have a great weekend!🍁
this is one of my all time favorite recipes!!!
but unfortunately my partner hates all sausage 🙁 what could i substitute that for? thanks!
Hey Madeline,
How about chicken? That would work well for you! I hope you love this recipe, please let me know if you give it a try! xT
This is one of my all-time favorite soup recipes, it has SO MUCH flavor! I had a question for you – I have a parmesan rind that I need to use soon… I was wondering if you think it would work well in this soup. If so, how would you incorporate it? I normally cook this on the stove-top, so would I just add it with the broth? Thanks so much! <3
Hi Natalie,
Happy Friday🍁 I appreciate you making this recipe and love to hear that it turned out well for you! Totally, just add the rind to the broth! xT
This is far and away my favorite hbh recipe. It’s easy, delicious, and uses mostly ingredients we always have on hand. Thanks!
Hi Rose,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx
For any low carb fans out there, I made this substituting cauliflower for the potatoes, and it was still great!
Hey Kara,
I am so glad to hear that this recipe was tasty for you and appreciate you giving it a try! xxT
I don’t know how anyone could rate this anything but 5 stars – it is easily one of our favorites and I’m making it a ton again this fall. Love it for Sundays after football with double the celery. anddouble the kale for more veg! 🙂
Hey Janelle,
Happy Monday!! Thanks a lot for making this dish and sharing your review, I am so glad it was enjoyed! Have a great week! xx
This is honestly the greatest soup EVER. I make it on repeat and my husband and I absolutely LOVE it and will have it for leftovers for days. Grew up on the the zuppa toscana at Olive Garden and this is 100xs better and healthier!!! Instant pot makes it a breeze!! THANK YOU!
Hey Mary,
Perfect!! I appreciate you giving this recipe a try, I love to hear that it was a winner! xTieghan
Wow, Thank you! This was delicious. I had to use some Argentine chorizo instead of Italian chicken sausage and added some left over pulled pork but it was amazing non the less.
Hi Clara,
Happy Sunday!! I am thrilled to hear that this recipe was a hit, thanks a lot for making it! xT
My go-to soup for a cozy day! Sooo yummy and nourishing!! Even my husband likes it who doesn’t like soup! A winner!
Hi Haley,
Fantastic! I truly appreciate you making this recipe and sharing your feedback, I am so glad it was tasty for you! xT
Fantastic as always! Made this many times.
I am prepping meals as I am expecting in a few months. Do you think this would freeze / thaw okay? Some soups don’t do well frozen
Thanks!
Hey Meaghan,
So glad to hear you have been enjoying this recipe! Totally, I think this would be just fine for you to freeze! Please let me know if you have any other questions! xx