Instant Pot Pesto Zuppa Toscana Recipe

If you’re anything like me, you love a soup that feels like a warm hug on a chilly day, but also surprises you with layers of flavor. This Instant Pot Pesto Zuppa Toscana Recipe hits all those notes perfectly. It gives you the cozy, creamy, and slightly spicy comfort you expect from a Zuppa Toscana, but with that fresh twist of vibrant pesto that wakes up every spoonful.

What makes this soup even more special is how easy it is to pull together, especially in the Instant Pot. I remember the first time I made it—I was craving something hearty but quick after a long day, and this recipe delivered in under 30 minutes. You’ll love how the pesto and sun-dried tomatoes add depth and brightness, making this Instant Pot Pesto Zuppa Toscana Recipe a go-to for busy weeknights or casual family dinners.

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Ingredients You’ll Need

I love how each ingredient in this Instant Pot Pesto Zuppa Toscana Recipe plays a key role, creating a balance of savory, creamy, and fresh notes. When shopping, look for quality pesto—homemade or store-bought—that really pops, and don’t skip the sun-dried tomatoes for that unique flavor twist.

• Sun dried tomatoes: Adds a chewy texture and burst of tangy sweetness to the soup.
• Ground spicy Italian chicken sausage: Provides a flavorful, lean protein with a bit of spice.
• Yellow onion: Builds the soup’s savory base with subtle sweetness.
• Garlic: Brings aromatic depth and warmth.
• Celery: Adds a crunchy, fresh undertone that complements the potatoes.
• Yukon gold or russet potatoes: Give this soup its hearty, comforting body.
• Low sodium chicken broth: Keeps the flavors balanced without being too salty.
• Basil pesto: The star that adds herby freshness and richness.
• Lemon juice: Brightens and lifts the overall flavor.
• Crushed red pepper flakes: Adds subtle heat that warms without overpowering.
• Kosher salt and black pepper: Essential seasonings to bring everything together.
• Tuscan or curly kale: Adds color, texture, and nutrients.
• Heavy cream or whole milk: Gives the soup that luscious, creamy finish.
• Grated parmesan or asiago cheese: Adds umami richness and a bit of saltiness.
• Fresh thyme (optional): A fragrant herb that adds an elegant finishing touch.

Variations

I love putting my own spin on this Instant Pot Pesto Zuppa Toscana Recipe depending on the season or what’s in my fridge. Feel free to swap out ingredients or add extras to make it your own—you’ll find it’s a perfect foundation to experiment with.

• Mild Sausage: I sometimes use sweet Italian sausage when my family prefers less heat—it’s just as delicious!
• Dairy-Free: Swap the cream for a coconut milk alternative and skip the cheese for a rich, dairy-free version.
• More Veggies: Toss in some chopped carrots or bell peppers for an extra pop of color and nutrition.
• Vegan Twist: Try plant-based sausage and use nutritional yeast instead of cheese—I was surprised by how well this worked.

How to Make Instant Pot Pesto Zuppa Toscana Recipe

Step 1: Crisp the sun-dried tomatoes and brown the sausage

Start by setting your Instant Pot to sauté mode. Add the chopped sun-dried tomatoes and cook them until they crisp up a bit—about 5 minutes. This step intensifies their flavor and adds a lovely chewy texture to the soup. Remove them and set aside. Then, add your ground spicy Italian chicken sausage and diced onions to the pot, cooking until the sausage is nicely browned and the onion softens, about 5 to 8 minutes. This layering of flavors is key, so don’t rush it!

Step 2: Add aromatics and potatoes

Next, toss in the minced garlic, chopped celery, and peeled, chopped potatoes. Cook everything together for about 2 minutes just to soften the garlic and celery slightly without browning. This builds a solid base and lets the potatoes start soaking up some flavor before the pressure cooking begins. Then, turn off the sauté mode, and get ready for the next step.

Step 3: Pour in liquids, season, and pressure cook

Add in your low sodium chicken broth, creamy basil pesto, fresh lemon juice, crushed red pepper flakes, kosher salt, and black pepper. Give the whole pot a good stir so everything is evenly distributed. Seal the Instant Pot lid and set it to cook on high pressure for 8 minutes. This is where the magic happens—the potatoes become tender, and the flavors meld beautifully.

Step 4: Finish with kale, cream, and cheese

Once the cooking time is up, release the pressure using either the natural or quick release method. Switch the Instant Pot back to sauté, then stir in the chopped kale, heavy cream (or whole milk), and grated parmesan cheese. Cook for about 10 minutes until the kale is wilted and tender, stirring occasionally. The soup will be rich, creamy, and packed with fresh greens. Finally, fold in the reserved sun-dried tomatoes to keep their texture intact.

Pro Tips for Making Instant Pot Pesto Zuppa Toscana Recipe

How to Serve Instant Pot Pesto Zuppa Toscana Recipe

Garnishes

I usually top each bowl with extra shredded parmesan and a sprinkle of fresh thyme—it adds lovely herbal notes and a pop of color. Sometimes, I add a little drizzle of good-quality olive oil or a few fresh basil leaves for an elegant touch that pairs beautifully with the pesto.

Side Dishes

Crusty bread or garlic breadsticks are my favorite companions here, especially for soaking up every last bit of that flavorful broth. A simple side salad with lemon vinaigrette also balances out the creaminess and makes for a well-rounded meal.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in hollowed-out mini bread bowls—so fun and festive! Another fun idea I tried was layering the soup with a dollop of ricotta cheese on top right before serving—it creates a creamy surprise that guests loved.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and the soup actually tastes better the next day once the flavors have melded even more. Just be sure to give it a good stir when reheating, as the pesto tends to settle at the bottom.

Freezing

Freezing this soup works well—though I recommend leaving out the cream until reheating to prevent it from separating. Freeze in portion-sized containers, and add fresh cream and cheese when you reheat for the best texture.

Reheating

I gently reheat leftover soup on the stovetop over medium-low heat, stirring frequently to distribute the heat evenly and avoid scorching. Adding a splash of broth or water helps loosen it up if it thickened too much in the fridge.

FAQs

Final Thoughts

I absolutely love how this Instant Pot Pesto Zuppa Toscana Recipe brings comfort and freshness together effortlessly. It’s one of those recipes I turn to when I want something simple but special—one pot, packed with flavor, and ready to warm you up from the inside out. Trust me, once you try it, this soup will sneak into your regular rotation, just like it did in mine.

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