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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.
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.
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!
watch the how to video:
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.
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!}
I made this yesterday. It is most definitely very delicious! This soup did not take long to make on the stove top and I even had some hearty-toasty-crusty bread and a half bottle of sangiovese to go along with it, yum!
This soup is a meal in itself, very hearty and satisfying. Leftovers are going to great too!
Thanks for the really good recipe. This will be in the rotation through this winter.
Hey Charlie,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃
This was super delicious, all my kids gobbled it up so it must be a winner!
Hey Angela,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃
So delicious and so easy! Hubs asked me to put it in the rotation this winter. I’ll even be bringing it to church lunch this Sunday since it was such an easy recipe! Love love love the addition of the pesto!
Hey Alex,
Amazing!! I love to hear that this recipe was a hit, thanks so much for making it! Have the best weekend!❄️
This recipe is truly a keeper. I’ve made it twice in the last 2 months. Relatively healthy and very flavourful.
Hey Jane,
I truly appreciate you giving this recipe a try and sharing your feedback, love to hear that it was enjoyed!❄️ xx
Perfect soup! I preferred the ground chicken in this recipe rather than sausage.
Hey Kylie,
Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! xT
I just finished making this in the IP and it is so good! I had plain ground chicken in my freezer so I thawed it and added a bunch of spices to make it Italian flavoured. The soup turned out great! I served it with garlic bread, yum! This recipe will definitely be going into the winter recipe rotation 😊
Hey Leanne,
Happy Tuesday! Thanks so much for your kind message and making this recipe, so glad to hear it was enjoyed! xT
This is the first recipe I used my pressure cooker with and it turned out PERFECT. Hearty dinner soup, perfect for warm weather.
Hey Kelly,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
Could you use bone broth instead of chicken broth?
Hey Lauren,
Sure, that would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xx
5 stars because I’m wondering if the basil pesto should just go in every soup ever made. Delicious.
Hey Julie,
Awesome! Love to hear that this recipe was a winner, thanks so much for making it! Have a great weekend:)
This is a favorite in our house! This soup is always a hit for groups or when I take to a friend with a new baby.
Hey Emma,
Fantastic!! I love that this recipe turned out tasty for you, thanks so much for giving it a try! xx
This recipe was absolute fire. New favorite recipe. The only thing that I would have changed when we made it was the type of Italian chicken sausage we used.
Pro Tip: If you can’t find fresh (uncooked) Italian chicken sausage, do yourself a favor and add 5 extra minutes to your prep work and make your own Italian chicken sausage with fresh ground chicken. It’s super easy to make, and I can’t wait to make this recipe again with that in mind.
Thanks for this amazing recipe!
Hey Jessica,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
Can I freeze this soup?
Hey Claire,
Sure, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xT
This recipe was AMAZING!!
Hi Lindsey,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
Have heard amazing things about this soup and can’t wait to try it! Would you recommend coconut milk as a good dairy free/healthier substitute for the heavy cream?
Hey Kyle,
Thanks so much! Sure, coconut milk would be great to use! I hope you love the recipe, please let me know if you give it a try! xT
I loved this recipe!! It isn’t something I would usually make but it will now be in my regular winter rotation! It was even better day 2!
Hi Carrie,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃