Instant Pot Zuppa Toscana

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It has been a tradition in our neighborhood for 30 years to light luminaries on Christmas Eve. Although we've only lived in our home for 10 years, it quickly became one of our favorite traditions. Each neighbor sets out luminaires in front of their house on Christmas Eve, and, as darkness settles in, we walk the street to take in the luminaires and lights. When we return home, we have warm soup and homemade bread waiting for us.  

 

This recipe for Instant Pot Zuppa Toscana is from Half Baked Harvest. If you don’t have an Instant Pot, options for making it in your Crock-Pot or on the stovetop are included.

 

Ingredients

 

  • 4 slices thick-cut bacon - chopped

  • 3/4-pound ground spicy Italian chicken sausage

  • 1 yellow onion - chopped

  • 4 cloves garlic - minced or grated

  • 2 ribs celery - chopped

  • 4 small Yukon gold or russet potatoes - peeled and chopped

  • 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)

 

Instructions

 

Instant Pot

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 for 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.

 

Stove-Top

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 for 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.

 

Slow Cooker

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 slow cooker.

2. 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.

3. 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.

 

Melissa Sonnek, RYT200: Melissa began practicing yoga in college when she became curious about what it could do for her body and mind. Since then, yoga has been a consistent thread in her life, providing relief from back pain as well as bringing a sense of calm and ease through several life transitions. She knew that teaching would be part of her journey, and in 2023 she completed her RYT 200-hour training with Green Lotus. Her goal is to provide students with an environment where they can let go of judgment, stay curious, and find peace and strength through their practice.When not pra cticing yoga, she is a user experience designer. She enjoys traveling, knitting, golfing, and spending time with her husband and daughter.

 

Take a Class with Melissa