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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
