Instant Pot Pesto Zuppa Toscana Recipe

I absolutely love this Instant Pot Pesto Zuppa Toscana Recipe because it brings all those cozy, comforting flavors together in such an easy, stress-free way. When I first tried it, I was amazed at how the sun-dried tomatoes and spicy Italian sausage elevated a classic soup, making it feel a little fancy while still being perfect for a weeknight dinner. You’ll find that the Instant Pot really helps the potatoes cook beautifully and the kale stays vibrant and tender without overcooking.

This recipe shines when you want something hearty yet fresh, especially on chilly evenings when you need a little warmth but don’t want to fuss with complicated steps. Plus, it’s great for meal prep—you can make a big batch, and it tastes just as good (if not better) the next day. Sharing this Instant Pot Pesto Zuppa Toscana Recipe with friends always feels like giving them a warm hug in a bowl!

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Ingredients You’ll Need

Each ingredient in this Instant Pot Pesto Zuppa Toscana Recipe plays a role in building that signature flavor profile: spicy, creamy, and fresh. When you pick your ingredients, look for vibrant sun-dried tomatoes and good-quality Italian sausage for the best results.

• Sun dried tomatoes: They bring a sweet, tangy punch and a chewy texture that contrasts wonderfully with the creamy soup.
• Spicy Italian chicken sausage: Leaner than pork but still full of flavor, it adds wonderful heat and protein.
• Yellow onion: A classic base that sweetens the broth as it cooks.
• Garlic: Minced or grated, it infuses the soup with aromatic warmth.
• Celery: Adds a subtle crunch and balancing freshness.
• Yukon gold or russet potatoes: Both work great to thicken the broth and make the soup hearty.
• Low sodium chicken broth: Controls the salt level while providing a savory base.
• Basil pesto: Use homemade or store-bought, it brings a herby creaminess that’s a real game changer.
• Lemon juice: Just the right amount to brighten the whole bowl.
• Crushed red pepper flakes: For a gentle kick that can be adjusted based on your spice preference.
• Kosher salt and black pepper: Season as you go for depth.
• Tuscan or curly kale: Adds color, texture, and a dose of greens.
• Heavy cream or whole milk: Creaminess without overpowering the other flavors.
• Grated parmesan or asiago cheese: Melts into the soup for an umami boost.
• Fresh thyme (optional): A fragrant herb to sprinkle on top for that extra special touch.

Variations

I love to tweak this Instant Pot Pesto Zuppa Toscana Recipe based on what’s in my fridge or how adventurous I’m feeling. Feel free to make it your own—the beauty of this soup is how forgiving and flexible it is without losing any of its heartiness.

• Mild version: I’ve made this without the spicy sausage or red pepper flakes for kids or anyone wary of heat—it’s still packed with flavor.
• Vegetarian twist: Swap sausage for sautéed mushrooms or tempeh and use vegetable broth for a rich, meat-free option.
• Greens swap: I sometimes use spinach or Swiss chard if kale isn’t on hand, just adjust cooking time accordingly.
• Cheese choice: Parmesan is my go-to, but asiago or even Pecorino add a nice salty tang depending on what you love.

How to Make Instant Pot Pesto Zuppa Toscana Recipe

Step 1: Crisp Up the Sun-Dried Tomatoes & Brown the Sausage

The first thing I do is set the Instant Pot to sauté mode and toss in the chopped sun-dried tomatoes. Letting them crisp up for about 5 minutes gives this soup a lovely texture contrast and deep flavor, so don’t rush this step! Once golden and slightly crispy, remove them and set aside. Next, add your spicy Italian chicken sausage along with the chopped onion. Brown everything well for about 5 to 8 minutes—this step builds a flavor foundation you’ll taste in every spoonful. Be patient here; browning adds complexity that sautéing alone can’t replicate.

Step 2: Add Veggies and Broth, Then Pressure Cook

Once the sausage and onions are nicely browned, toss in minced garlic, celery, and chopped potatoes. Cook for about 2 minutes just to soften the raw edge off your veggies. Then, turn off sauté mode and pour in the chicken broth. Stir in the basil pesto, lemon juice, crushed red pepper flakes, salt, and pepper. This is where the magic happens: secure the lid, set your Instant Pot to high pressure, and cook for 8 minutes. I love how quickly the potatoes become tender—and that intense melding of flavors happens with barely any effort.

Step 3: Finishing Touches—Kale, Cream & Cheese

Once the cooking cycle ends, you can use quick release to get going faster, or natural release if you have a bit more time to let flavors deepen. Turn the Instant Pot back to sauté and stir in your chopped kale, heavy cream (or whole milk), and grated parmesan. The kale will wilt right in the pot over about 10 minutes, creating that perfect balance of leafy freshness and comforting creaminess. Don’t forget to fold back in your crispy sun-dried tomatoes near the end—they add such a bright pop that takes the soup over the top. Turn off the Instant Pot, and your soup is ready to serve!

How to Serve Instant Pot Pesto Zuppa Toscana Recipe

Garnishes

For garnishing, I always turn to extra grated parmesan and a sprinkle of fresh thyme. The cheese melts just a little on top and adds that irresistible salty punch. Thyme brings an earthy, aromatic note that really compliments the pesto and kale perfectly. If you want to elevate it further, a drizzle of good-quality olive oil or a sprinkle of toasted pine nuts works wonderfully.

Side Dishes

I love pairing this soup with crusty focaccia or garlic bread to soak up every last drop of that rich broth. A simple mixed green salad with a light vinaigrette balances out the richness nicely. Sometimes, I also serve it alongside roasted vegetables if I want to make the meal extra hearty.

Creative Ways to Present

For a cozy dinner party, I like to serve the soup in individual rustic stoneware bowls with tiny herb sprigs on top. Another fun idea is using mini bread bowls—hollowed-out rolls filled with the soup look charming and make serving a breeze. During family nights, I sometimes invite each person to add their own garnishes, which makes the meal interactive and gets everyone chatting about their favorites!

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I usually let the soup cool to room temperature before sealing it to preserve freshness. When you reheat, you might want to add a splash of broth or cream to restore the perfect consistency since potatoes and kale can soak up liquid overnight.

Freezing

I’ve frozen this Instant Pot Pesto Zuppa Toscana Recipe a few times and been really happy with how it thaws—just skip the cream until reheating if possible. Freeze portions in freezer-safe containers, leaving some space for expansion. When you reheat, add the cream and cheese freshly to keep things creamy and fresh.

Reheating

I prefer reheating on the stovetop over medium heat, stirring frequently until warmed through. This way, I avoid scorching and can gently bring the kale back to life. Adding extra broth or cream during reheating refreshes the soup’s texture and creaminess, preventing it from feeling thick or heavy.

FAQs

Final Thoughts

This Instant Pot Pesto Zuppa Toscana Recipe has become one of my go-to comfort foods—simple enough for a busy weeknight but special enough to impress guests. I love how the flavors meld so perfectly without hours in the kitchen, and I know you’ll enjoy the ease and taste just as much as I do. Grab your Instant Pot, gather your ingredients, and let this soup bring warmth and happiness to your table—it’s truly a bowl of comfort you’ll want to make again and again.

Instant Pot Pesto Zuppa Toscana Recipe

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• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Soup
• Method: Instant Pot
• Cuisine: Italian

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Description

Instant Pot Pesto Zuppa Toscana is a hearty and flavorful Italian-inspired soup featuring spicy Italian chicken sausage, tender potatoes, kale, and sun-dried tomatoes simmered in a fragrant pesto-infused chicken broth. Cream and parmesan cheese add a rich finish, while a splash of lemon juice brightens the dish. This comforting soup is perfect for a quick yet satisfying meal, prepared conveniently in an Instant Pot to lock in all the delicious flavors.

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Ingredients

Meat and Vegetables

• 4 slices thick cut sun dried tomatoes, 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
• 1 bunch Tuscan or curly kale, roughly chopped

Liquids and Dairy

• 6 cups low sodium chicken broth
• 1/3 cup basil pesto, homemade or store-bought
• juice of 1 lemon
• 3/4 cup heavy cream or whole milk
• 1/2 cup grated parmesan or asiago cheese

Seasonings

• 1 pinch crushed red pepper flakes
• Kosher salt and black pepper, to taste
• Fresh thyme, for serving (optional)

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Instructions

1. Sauté sun dried tomatoes: Set Instant Pot to sauté mode. Add the chopped sun dried tomatoes and cook until crisp, about 5 minutes. Remove and set aside.
2. Brown sausage and vegetables: Add the ground spicy Italian chicken sausage and chopped onions to the Instant Pot. Cook, stirring occasionally, until browned all over, about 5 to 8 minutes. Add the minced garlic, chopped celery, and chopped potatoes. Cook an additional 2 minutes. Turn Instant Pot off.
3. Add liquids and seasonings, and pressure cook: Pour in the low sodium chicken broth, basil pesto, lemon juice, and sprinkle in crushed red pepper flakes. Season with kosher salt and black pepper. Cover the Instant Pot and cook on high pressure for 8 minutes.
4. Release pressure and add kale and cream: Once the cooking is finished, use the natural or quick release method to release pressure. Set the Instant Pot back to sauté. Stir in the roughly chopped kale, heavy cream (or whole milk), and grated parmesan cheese. Cook until the kale wilts, about 10 minutes. Turn the Instant Pot off.
5. Finish and serve: Stir the reserved crisp sun dried tomatoes back into the soup. Serve hot, garnished with additional grated parmesan and fresh thyme if desired.

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Notes

• If you prefer a stovetop preparation, follow the stovetop instructions to saute and simmer the soup accordingly.
• The soup can also be prepared in a slow cooker with the outlined steps for an easy set-it-and-forget-it option.
• You can substitute whole milk for the heavy cream to lighten the recipe slightly.
• Adjust the quantity of crushed red pepper flakes according to your heat preference.
• Use low sodium chicken broth to better control the saltiness of the soup.

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Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 3 g
• Sodium: 520 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 3 g
• Protein: 18 g
• Cholesterol: 70 mg