Instant Pot Pesto Zuppa Toscana
Ingredients
4 slices of thick-cut bacon, chopped
¾ pound ground spicy Italian chicken sausage
1 yellow onion, chopped
4 garlic cloves, minced or grated
2 ribs celery, chopped
4 small Yukon gold or russet potatoes peeled and chopped
6 cups low sodium chicken broth
⅓ cup basil pesto, homemade or store-bought
juice of a lemon
1 pinch crushed red pepper flakes
kosher salt and black pepper
1 bunch Tuscan or curly kale, roughly chopped
¾ cup heavy cream or whole milk
½ cup grated Parmesan or Asiago cheese
fresh thyme, for serving (optional)
Get Cooking
Yields 6 Servings | Prep Time: 20 minutes | Cook Time: 90 minutes
Instant Pot:
Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the chicken sausage and onions, and brown all over, about 5 to 8 minutes. Add the garlic, celery, and potatoes, and cook for 2 minutes. Turn the Instant Pot off.
To the instant pot, add the broth, pesto, lemon juice, red pepper flakes, and season with salt and pepper. Cover and cook on high pressure for 8 minutes.
Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream, and Parmesan. Cook until the kale is wilted, about 10 minutes. Turn the Instant Pot off. Stir in the reserved bacon.
Serve the soup topped with additional Parmesan and fresh thyme, if desired.
Stove-Top:
Cook the bacon in a large soup pot set over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the chicken sausage and onions, and brown all over, about 5 to 8 minutes. Add the garlic, celery, and potatoes, and cook for 2 minutes. Add the broth, pesto, lemon juice, red pepper lakes, and season with salt and pepper. Simmer over medium heat for 15-20 minutes, until the potatoes are tender.
Stir in the kale, cream, and Parmesan. Cook until the kale is wilted, about 10 minutes. Remove from the heat. Stir in the reserved bacon.
Serve the soup topped with additional Parmesan and fresh thyme, if desired.
Slow Cooker:
Cook the bacon in a large soup pot set over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the chicken sausage and onions, and brown all over, about 5 to 8 minutes. Transfer the chicken sausage to the bowl of your crockpot.
To the crockpot, add the garlic, celery, potatoes, broth, pesto, lemon juice, red pepper flakes, and season with salt and pepper. Cover and cook on low for 6-8 hours, or on high for 4-5.
During the last 30 minutes of cooking, stir in the kale, cream, and Parmesan. Turn the heat to high and cook until the kale is wilted. Stir in the reserved bacon.
Serve the soup topped with additional Parmesan and fresh thyme, if desired.
