Description
This Instant Pot Pesto Zuppa Toscana is a comforting and flavorful Italian-inspired soup featuring spicy Italian chicken sausage, tender potatoes, kale, and a fresh basil pesto twist. Ready in under 30 minutes, it’s creamy, hearty, and perfect for an effortless weeknight meal.
Ingredients
Scale
Sauce and Broth Base
- 4 slices thick cut sun dried tomatoes, 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, to taste
Meat and Vegetables
- 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
Dairy and Garnish
- 3/4 cup heavy cream or whole milk
- 1/2 cup grated parmesan or asiago cheese
- fresh thyme, for serving (optional)
Instructions
- Sauté Sun Dried Tomatoes and Sausage: Set the Instant Pot to sauté. Add the chopped sun dried tomatoes and cook until crisp and slightly caramelized, about 5 minutes. Remove the sun dried tomatoes and set aside. Add the ground spicy Italian chicken sausage and chopped onions to the pot, browning them evenly for 5 to 8 minutes until the sausage is cooked through and onions are translucent.
- Add Aromatics and Potatoes: Stir in the minced garlic, chopped celery, and peeled chopped potatoes. Cook all together for about 2 minutes to let flavors meld. Turn off the sauté function on the Instant Pot.
- Add Liquids and Seasoning: Pour in the low sodium chicken broth, basil pesto, lemon juice, and crushed red pepper flakes. Season with kosher salt and black pepper to taste. Close the lid securely and set the Instant Pot to cook on high pressure for 8 minutes.
- Pressure Release and Final Ingredients: Once the pressure cooking cycle ends, either perform a natural release or quick release to safely open the lid. Set the Instant Pot back to sauté mode and stir in the chopped kale, heavy cream (or whole milk), and grated parmesan cheese. Cook until the kale has wilted and the soup is heated through, about 10 minutes. Turn off the Instant Pot.
- Finish Soup: Gently stir in the reserved sun dried tomatoes to retain their texture and flavor. Taste and adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and garnish with additional grated parmesan and fresh thyme sprigs if desired. Enjoy this comforting, creamy, and herbaceous soup warm.
Notes
- You can substitute sweet Italian sausage or pork sausage if spicy chicken sausage is unavailable.
- For a lighter soup, use whole milk instead of heavy cream.
- Homemade basil pesto adds fresh flavor, but store-bought works well for convenience.
- Kale can be swapped with spinach for a milder green.
- Adjust the amount of crushed red pepper flakes to taste depending on desired spice level.
- This recipe can also be adapted to stove-top or slow cooker methods as outlined in the instructions.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
