I came across this wonderful soup recipe from one of my favorite food blogs Half Baked Harvest. It’s called instant pot Pesto Zuppa Toscana. First of all, I love it because it is quick and easy, especially if using an instant pot. If you haven’t purchased an instant pot yet, you must. I promise it will be one of your favorite gadgets in the kitchen. You can also go on the Half Baked Harvest website, and there is a stovetop or pressure cooker option.

A must in the kitchen

When I made this soup, I changed up some of the ingredients. Instead of using chicken sausage, I used pork chorizo instead. Also, instead of russet potatoes, I used sweet potatoes. I also doubled up the recipe, which I recommend because everyone has seconds.

Here is the recipe, Enjoy

  • prep time 15 minutes 
  • cook time 15 minutes 
  • total time 30 minutes 
  • servings 6 
  • calories 332 kcal


  • 4 slices thick-cut bacon, chopped
  • 3/4 pound ground spicy Italian chicken sausage, pork chorizo, ground turkey
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced or grated
  • 2 ribs celery, chopped
  • 4 small Yukon gold or russet potatoes peeled and chopped, or sweet potatoes
  • 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
  • 1 bunch Tuscan or curly kale, roughly chopped
  • 3/4 cup heavy cream or whole milk
  • 1/2 cup grated parmesan or asiago cheese
  • fresh thyme, for serving (optional)



  1. 1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes.
  2. Remove the bacon. If there’s excess bacon grease, drain off all but 1 tablespoon. 
  3. Add the chicken sausage and onions, and brown all over, about 5 to 8 minutes. 
  4. Add the garlic, celery, and potatoes, and cook for 2 minutes.
  5. Turn the Instant Pot off.
  6. Add the broth, pesto, lemon juice, red pepper flakes, and season with salt and pepper to the instant pot.
  7. Cover and cook on high pressure for 8 minutes.
  8. Once done cooking, use the natural or quick release function.
  9. Set the Instant Pot to sauté. Stir in the kale, cream, and parmesan. Cook until the kale is wilted, about 10 minutes.
  10. Turn the Instant Pot off.
  11. Stir in the reserved bacon
  12. Serve the soup topped with additional parmesan and fresh thyme, if desired.

For more ideas and recipes, visit my food and lifestyle blog for women. My lifestyle website shares a range of recipes and healthy eating tips.