Save Instant Pot Pesto Zuppa Toscana is my secret weapon when the craving for a cozy Italian-inspired dinner hits but there is no time to spend hours in the kitchen. This vibrant soup combines the signature heartiness of sausage and potatoes with a swirling finish of basil pesto for a fresh twist. The Instant Pot brings it all together in about half an hour, delivering bowls of comfort that taste like they simmered all day.
I tried this for a quick Sunday meal and was shocked how much my family devoured it by the spoonful. Even the kale skeptics went back for seconds and now it is a frequent request in our soup rotation.
Ingredients
- Italian sausage: Provides a savory and robust flavor Choose high quality sausage from a butcher if possible and try spicy for extra kick
- Yellow onion: Adds sweetness and aroma Look for onions that feel heavy with dry papery skins
- Garlic: Big flavor boost Freshly minced beats jarred every time
- Russet potatoes: Creamy texture and hold their shape Pick firm potatoes with no green spots
- Kale: Bright color and nutrition Bunches with crisp leaves work best remove tough stems
- Sun dried tomatoes: Deep tangy flavor use oil packed for richness if you want more complexity
- Chicken broth: Layers of savory taste Low sodium is best so you control the salt
- Heavy cream: Makes the soup decadently creamy Substitute half and half for lighter results
- Basil pesto: Fresh basil aroma and herby finish Use refrigerated pesto from the deli section for the brightest flavor
- Kosher salt and black pepper: Essential seasonings Taste and adjust as you go
- Crushed red pepper flakes: For a hint of heat totally optional
- Grated Parmesan cheese: Classic Italian finish Freshly grate if you can for boldest taste
Instructions
- Brown the Sausage:
- Set the Instant Pot to Sauté mode Once hot crumble the sausage in and cook breaking it apart until browned and cooked through about five minutes Remove excess fat if it pools
- Sauté the Aromatics:
- Add diced onion Cook for about two minutes until translucent and softened Then stir in minced garlic Sauté for thirty seconds until your kitchen smells amazing
- Layer the Vegetables:
- Add sliced potatoes kale and sun dried tomatoes if using These build your soup’s heartiness Pour in the chicken broth Stir gently to combine Season with salt black pepper and a little red pepper flakes if you like it spicy
- Pressure Cook:
- Seal the lid Make sure vent is set to sealing Select Pressure Cook or Manual on high Cook for five minutes high pressure
- Release and Finish:
- When timer beeps let the pot naturally release for five minutes first This makes the soup settle and avoids splattering Then do a careful quick release for the rest of the pressure
- Creamy and Herb Swirl:
- Open lid carefully Stir in heavy cream and basil pesto Set Instant Pot back to Sauté and bring soup back to a gentle simmer for two to three minutes This melds the flavors without boiling
- Taste and Garnish:
- Taste and adjust salt as needed Ladle into bowls Top with a sprinkle of Parmesan and a swirl of extra pesto for that irresistible finish
Save The basil pesto is my personal favorite It adds so much brightness and brings the soup into springtime mode My daughter always asks for an extra dollop swirled on top just before serving Last winter this soup is what we served after building snowmen with her friends and it was an instant crowd pleaser
Storage Tips
Leftovers keep covered in the fridge for up to four days Reheat gently on the stove or in the microwave If the soup thickens a splash of broth or water brings it back to perfect creamy texture Creamy soups like this can separate a bit after freezing so stir well when reheating
Ingredient Substitutions
Turkey sausage works perfectly for a leaner lighter bowl For a completely vegetarian version swap sausage for canned white beans and use vegetable broth Try spinach instead of kale if you want a milder green and feel free to skip sun dried tomatoes if you do not have them
Serving Suggestions
This soup is especially delicious with a big piece of toasted gluten free bread Rub a garlic clove on the toast for classic Italian flair For gatherings serve in small mugs as a starter with a few Parmesan crisps or extra pesto swirls
Save The soup always tastes just as fresh the next day and a swirl of pesto brings it right to the table with comforting Italian flavors. Serve hot and enjoy a bowlful of coziness in half an hour!
Recipe FAQ
- → Can I use spicy sausage for more flavor?
Yes, spicy Italian sausage will add extra heat and depth to the soup. Adjust red pepper flakes for desired spiciness.
- → What type of potatoes works best?
Russet potatoes yield a creamy texture and hold up well during pressure cooking in the Instant Pot.
- → Is it possible to make this gluten-free?
Yes, the ingredients are naturally gluten-free. Serve with gluten-free bread for a complete meal.
- → Can I substitute the sausage for a vegetarian option?
White beans or vegetarian sausage work well, adding protein and maintaining the soup's robust flavor.
- → What does basil pesto add to the dish?
Basil pesto brings fresh herby flavor and richness, brightening the soup and creating a savory finish.
- → Will other greens work besides kale?
Yes, spinach or Swiss chard can be substituted for kale, though they may soften more quickly.