Pesto Zuppa Toscana Meatballs. – Half Baked Harvest

Baked Pesto Zuppa Toscana Meatballs. All of the wonderful flavors of the Olive Garden staple, Zuppa Toscana, reworked into saucy baked meatballs. Spicy Italian chicken sausage mixed with ground chicken, Italian seasoning, and panko rolled meatballs baked in a creamy basil pesto sauce with kale, lemon, and mozzarella cheese. All made in one skillet and served simply with crusty bread, and I always recommend a big salad, too. Great for just about any night of the week and perfect for Game Day entertaining. This is a dish that all will enjoy!

When I shared my Zuppa Toscana a few years ago, it was one of those dishes that I was scared about. I worried no one would be interested in the soup because, in my mind, Zuppa Toscana seemed like a lesser-known soup.

Well, little did I know that Zuppa Toscana is actually loved by so many. I was shocked by its popularity, and to this day, it remains one of my more popular soup recipes. I think it beats out a classic bowl of broccoli cheddar, which is a personal favorite (read, I need a bowl of broccoli cheddar soup soon!).

Anyway, I was happy with how well the soup was received, and I make it often for my family. Because of the spiciness, it’s one of the only soups my dad will actually eat. He’s not someone who enjoys soup!

I’m always thinking of ways to bring those yummy flavors into other dishes and meatballs seemed like the perfect option.

The only things missing are the potatoes and bacon, which really aren’t needed here. They’re perfect just as is. I think even the Olive Garden might approve!

These are the details

Ingredients 

• spicy Italian chicken sausage (I pick this up from the meat counter at Whole Foods; they make it in-store)
• ground chicken, turkey, pork, or you can use all sausage, but I like to mix
• panko
• parmesan
• an egg
• Italian seasoning
• yellow onions
• garlic
• fresh thyme
• shredded kale
• basil pest
• heavy cream, whole milk, or use canned coconut milk if you’re dairy-free
• broth, I use bone broth
• lemon juice
• mozzarella cheese

Special Tools

Just a great oven-safe skillet. I recommend your go-to cast iron skillet. This is my favorite.

Steps

Step 1: mix the meatballs

I use ground spicy Italian chicken sausage and ground chicken for these meatballs. The spicy Italian sausage is the key to a really great Zuppa Toscana, so of course, it’s the star of these meatballs.

Then, for texture and to help bind the meat together, I add panko breadcrumbs and an egg. For flavor, I use parmesan and Italian seasoning. Roll the mix into balls, and as you work, place each ball into a dry skillet, then add the onions.

Step 2: cook the meatballs

Set the skillet over medium heat and get them crispy all around. I find the sausage has enough fat as is that I didn’t need to use any oil in the pan. If your skillet looks dry, use some oil to help the browning process.

Step 3: add everything else

When ready, mix in the garlic, thyme, kale, and pesto. Now add the cream, broth, and lemon juice. Then gently stir to combine it all and simmer for a few minutes to help bring the sauce together.

Step 4: bake

Add some cheese, the recipe calls for mozzarella, but provolone is really great too!

Bake until melted and the sauce has thickened a smidge.

Step 5: time to eat

Serve these meatballs simply. I always add a big salad for a nice balance.

Looking for other meatball recipes?? Here are my favorites: 

Baked French Onion Meatballs

30 Minute Coq au Vin Chicken Meatballs

Simple Baked Cheesy Italian Chicken Meatballs

Weeknight 30 Minute Coconut Curry Chicken Meatballs

Lastly, if you make these Pesto Zuppa Toscana Meatballs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!