halfbakedharvest4.3
Instant Pot Pesto Zuppa Toscana.
This super simple Instant Pot Pesto Zuppa Toscana is the perfect cold-weather dinner...great for nights when I'm craving Italian, but want something warming too.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●stove
- ●slow cooker
- ●bowl
📝 Preparation Steps
1
Instant Pot
2
1. 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 ⏱️ 2 minutes. Turn the Instant Pot off.2. 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.3. 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.4. Serve the soup topped with additional parmesan and fresh thyme, if desired.
garlic, minced or grated4 clovesfresh thyme, for serving (optional)
3
Stove-Top
4
1. 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 ⏱️ 2 minutes. Add the broth, pesto, lemon juice, red pepper flakes, and season with salt and pepper. Simmer over medium heat for ⏱️ 15-20 minutes, until the potatoes are tender. 2. 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. 3. Serve the soup topped with additional parmesan and fresh thyme, if desired.
garlic, minced or grated4 clovesfresh thyme, for serving (optional)
5
Slow Cooker
6
1. 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. 2. To the crockpot, add the 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. 2. 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. 4. Serve the soup topped with additional parmesan and fresh thyme, if desired.
garlic, minced or grated4 clovesfresh thyme, for serving (optional)
Nutrition Facts
calories
487 kcal
serving Size
1 serving
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