When chilly evenings roll in and all I crave is warmth and comfort, nothing hits the spot quite like a hearty bowl of soup. Recently, I discovered the secret to transforming my weeknight dinners with the Instant Pot Pesto Zuppa Toscana. The blend of spicy Italian chicken sausage, creamy potatoes, and vibrant kale creates a flavor explosion that’s both satisfying and nourishing.
I stumbled upon this recipe while on a quest to elevate my usual soup repertoire. The best part? It’s ready in just 8 minutes! You’d never guess how simple it is to whip up this elegant dish packed with bold flavors and fresh ingredients that burst with goodness. Friends and family will gather around the table, enchanted by the rich aroma of bacon and garlic mingling in the air. Perfect for busy evenings or a casual gathering, this soup proves that comfort food can indeed be made effortless. Ready to dive into this delicious bowl of joy? Let’s get started!
Why will you love Instant Pot Pesto Zuppa Toscana?
Quick and Easy: In just 8 minutes, you can transform simple ingredients into a hearty, satisfying meal that rivals your favorite restaurant.
Flavor Explosion: The combination of spicy Italian chicken sausage, creamy potatoes, and vibrant kale mingles together for a delightful taste experience.
One-Pot Wonder: Using an Instant Pot simplifies cleanup, letting you enjoy your meal without the hassle of multiple dishes.
Customizable: Feel free to adjust the ingredients based on what you have on hand, like swapping out kale for spinach or using different sausage for varied spice levels.
Crowd-Pleaser: Whether it’s a cozy family dinner or a gathering with friends, this soup’s inviting aroma and delicious flavors will bring everyone to the table.
Make sure to check out my tips on quick soup variations for more creative twists!
Instant Pot Pesto Zuppa Toscana Ingredients
For the Soup Base
• Thick cut bacon – Adds a savory depth to your soup with its smoky flavor.
• Spicy Italian chicken sausage – Infuses your Zuppa Toscana with a delightful kick; feel free to substitute with mild sausage if preferred.
• Yellow onion – Sweetens the broth and builds a solid flavor foundation.
• Garlic – Provides aromatic richness; use minced for a stronger flavor profile.
• Celery – Adds crunchiness and balances flavors beautifully.
• Yukon gold or russet potatoes – Creamy texture that thickens the soup and makes it hearty.
For the Broth
• Low sodium chicken broth – Keeps the dish flavorful without being overly salty.
• Basil pesto – Introduces fresh, herbaceous dimensions; homemade pesto is even better!
• Juice of 1 lemon – Brightens up the flavors and adds a zesty finish.
• Crushed red pepper flakes – Just a pinch elevates the heat; adjust to your spice tolerance.
• Kosher salt and black pepper – Essential for seasoning; taste-adjust as needed.
For the Greens and Creaminess
• Tuscan or curly kale – Bold and nutritious; toss in any leftover greens you have for variety!
• Heavy cream or whole milk – Enriches the soup’s texture, making it beautifully creamy.
• Grated parmesan or asiago cheese – Gives a rich, savory finish to your soup.
• Fresh thyme – Optional, but an excellent aromatic garnish that brings freshness.
Get ready to experience the bliss of Instant Pot Pesto Zuppa Toscana and savor these delightful ingredients that come together in just moments!
How to Make Instant Pot Pesto Zuppa Toscana
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Sauté the Bacon: Set your Instant Pot to sauté mode and add the chopped bacon. Cook for about 5 minutes until it’s crisp and golden brown. Remove the bacon and set it aside, leaving about 1 tablespoon of the bacon grease in the pot.
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Brown the Sausage: Add the ground spicy Italian chicken sausage and chopped onion to the pot. Cook for 5 to 8 minutes, browning the sausage all over. Stir in the minced garlic, chopped celery, and peeled, chopped potatoes, cooking for an additional 2 minutes. Turn the Instant Pot off.
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Add Remaining Ingredients: Pour in the low sodium chicken broth, basil pesto, and lemon juice. Sprinkle in a pinch of crushed red pepper flakes, along with kosher salt and black pepper to taste. Secure the lid and set the Instant Pot to cook on high pressure for 8 minutes.
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Release and Finish: Once the time is up, use the natural or quick release method to release steam. Set the Instant Pot back to sauté mode and fold in the chopped kale, heavy cream, and grated parmesan. Cook until the kale wilts, about 10 minutes. Switch off the Instant Pot and stir in the reserved bacon.
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Serve and Enjoy: Ladle the soup into bowls and garnish with additional parmesan cheese and fresh thyme, if desired.
Optional: A sprinkle of extra red pepper flakes adds a delightful kick!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Instant Pot Pesto Zuppa Toscana
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the soup is fully cooled before sealing it to maintain freshness.
Freezer: Freeze the soup in individual portions using freezer-safe containers or zip-top bags for up to 3 months. Leave some space at the top for expansion as it freezes.
Reheating: Thaw overnight in the fridge before reheating. Warm it gently on the stove over low heat, adding a splash of broth if necessary to bring back its creamy consistency.
Ingredient Adjustments: If you freeze the soup before adding the cream and kale, you can add those fresh ingredients upon reheating for the most enjoyable experience with your Instant Pot Pesto Zuppa Toscana!
Expert Tips for Instant Pot Pesto Zuppa Toscana
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Bacon Choices: Use thick-cut bacon for the best flavor; it adds a nice smokiness to the soup, enhancing richness.
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Sausage Variations: Feel free to experiment with different types of chicken sausage. Mild or sweet versions can be used for a different spice profile.
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Creamy Texture: If you prefer a lighter soup, substitute heavy cream with whole milk, but remember this might slightly change the thickness.
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Greens Upgrade: Don’t have kale? Spinach or Swiss chard can be delightful alternatives and will wilt quickly when added.
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Control the Spice: Adjust the amount of crushed red pepper flakes based on your spice tolerance to ensure everyone enjoys the instant pot pesto zuppa toscana experience!
Variations & Substitutions for Instant Pot Pesto Zuppa Toscana
Feel free to explore these delicious variations to make this dish uniquely yours!
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Vegetarian: Replace sausage with your favorite plant-based protein and use vegetable broth for a hearty, meat-free option. The flavors remain just as rich, ensuring everyone at the table enjoys it.
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Gluten-Free: Opt for gluten-free pasta instead of potatoes for a delightful twist that adds a chewy texture to your soup. The pasta will soak up the flavors beautifully!
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Spicy Kick: Add a tablespoon of sriracha or your favorite hot sauce for an extra layer of heat that elevates the experience. It’s sure to become your go-to for those who love a fiery touch!
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Creamy Vegan: Swap heavy cream for coconut milk and use dairy-free cheese to create a luscious vegan version that’s still creamy and comforting. This variation is perfect for plant-based eaters!
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Herb Boost: Fresh herbs like parsley or dill can be added for a fragrant touch and a burst of color, enhancing the aroma and flavor profile of the soup.
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Root Veggie Twist: Substitute the potatoes with sweet potatoes or parsnips for a subtle sweetness and added nutritional benefits that everyone will enjoy.
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Nutty Flavor: Toasted pine nuts or walnuts can be sprinkled on top, bringing a lovely crunch and depth to the soup. This twist will have your friends asking for seconds!
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Citrus Zest: Add zest from an orange or lime for a citrusy flavor that brightens the dish and adds a delightful freshness every bite.
Get inspired and let your creativity shine as you embark on this flavorful journey!
Make Ahead Options
These Instant Pot Pesto Zuppa Toscana ingredients are perfect for meal prep, saving you time on busy weeknights! You can chop the vegetables, cook the bacon, and brown the sausage up to 24 hours in advance; just refrigerate them in airtight containers to maintain their freshness. For an even quicker start, the soup can be fully assembled (without the kale and cream) and stored in the refrigerator for up to 3 days. When you’re ready to serve, simply add everything back into the Instant Pot along with the kale and cream, and cook on high pressure for 8 minutes for a delicious, home-cooked meal that feels just as good as when made fresh!
What to Serve with Instant Pot Pesto Zuppa Toscana?
Picture a cozy gathering where warmth and comfort are at the forefront, creating the perfect meal atmosphere.
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Crusty Artisan Bread: This hearty bread is ideal for dipping, soaking up the luscious soup flavors, and enhancing your dining experience. A slice fresh from the oven will elevate every bite.
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Garlic Breadsticks: These warm, buttery delights perfectly complement the richness of the soup, inviting everyone to indulge and savor the meal together.
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Simple Side Salad: A crisp salad with mixed greens, cherry tomatoes, and a light vinaigrette adds a refreshing balance to your meal. The crunch contrasts wonderfully with the creamy soup.
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Parmesan Risotto: This creamy, cheesy side is a decadent accompaniment to the soup, enhancing the Italian flavors while providing an elegant touch.
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Sautéed Green Beans: Lightly sautéed green beans with garlic and lemon bring a pop of color and freshness, rounding out the comforting nature of the soup.
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Savory Corn Muffins: These slightly sweet muffins are a delightful treat that pairs beautifully with the richness of the Zuppa Toscana, adding extra texture and flavor.
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Red Wine: A glass of bold red wine, like Chianti or Merlot, complements the spice of the soup, deepening the flavor experience and making it even more enjoyable.
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Chocolate Mousse: For dessert, a rich and airy chocolate mousse offers a sweet contrast to the savory soup, finishing the meal on a delightful note.
Instant Pot Pesto Zuppa Toscana Recipe FAQs
What should I look for when selecting kale?
When selecting kale, aim for vibrant green leaves that are firm and free from dark spots or yellowing. Fresh kale should feel crisp and have a slightly waxy texture. If the leaves are wilting or have visible signs of decay, it’s best to choose another bunch.
How long can I store leftovers in the fridge?
Absolutely! You can store your Instant Pot Pesto Zuppa Toscana leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the soup has cooled down completely before sealing it. This helps retain its fresh taste and texture.
Can I freeze this soup?
Yes, you can! To freeze your soup, divide it into portions and place them in freezer-safe containers or zip-top bags. Be sure to leave some space at the top for expansion. Your soup will be good in the freezer for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat it gently on the stove, adding a bit of broth if needed.
What if the soup is too thick when reheating?
If your Instant Pot Pesto Zuppa Toscana is too thick after reheating, don’t worry! Simply add a splash of chicken broth or water while stirring to achieve your desired consistency. It’s an easy fix to bring back that creamy goodness!
Can pets have this soup?
No, this soup is not suitable for pets. It contains ingredients like garlic and onions, which can be harmful to dogs and cats in large quantities. Always ensure any human food given to pets is safe and avoid ingredients known to be toxic.
What are some allergy considerations I should be aware of?
This recipe contains common allergens such as dairy (heavy cream and cheese) and gluten (if you use certain types of store-bought pesto). If you or someone you’re serving has allergies, consider using lactose-free cream and check that your pesto is gluten-free. Always double-check food labels to be completely safe.
Instant Pot Pesto Zuppa Toscana: Your Cozy Flavor Fix!
Ingredients
Equipment
Method
- Set your Instant Pot to sauté mode and add the chopped bacon. Cook for about 5 minutes until it’s crisp and golden brown. Remove the bacon and set it aside, leaving about 1 tablespoon of the bacon grease in the pot.
- Add the ground spicy Italian chicken sausage and chopped onion to the pot. Cook for 5 to 8 minutes, browning the sausage all over. Stir in the minced garlic, chopped celery, and peeled, chopped potatoes, cooking for an additional 2 minutes. Turn the Instant Pot off.
- Pour in the low sodium chicken broth, basil pesto, and lemon juice. Sprinkle in a pinch of crushed red pepper flakes, along with kosher salt and black pepper to taste. Secure the lid and set the Instant Pot to cook on high pressure for 8 minutes.
- Once the time is up, use the natural or quick release method to release steam. Set the Instant Pot back to sauté mode and fold in the chopped kale, heavy cream, and grated parmesan. Cook until the kale wilts, about 10 minutes. Switch off the Instant Pot and stir in the reserved bacon.
- Ladle the soup into bowls and garnish with additional parmesan cheese and fresh thyme, if desired.