Name: Instant Pot Pesto Zuppa Toscana.
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: juice of 1 lemon; 1/3 cup basil pesto, homemade or store-bought; 4 slices thick cut bacon, chopped; 4 cloves garlic, minced or grated; 6 cups low sodium chicken broth; 3/4 pound ground spicy Italian chicken sausage; 3/4 cup heavy cream or whole milk; 1 yellow onion, chopped; 2 ribs celery, chopped; 1 pinch crushed red pepper flakes; 1 bunch Tuscan or curly kale, roughly chopped; kosher salt and black pepper; 1/2 cup grated parmesan or asiago cheese; fresh thyme, for serving; 4 small yukon gold or russet potatoes peeled and chopped

pesto

Can I substitute for nuts in pesto if I have a nut-allergy?

How can I make a lower-fat version of pesto?

How can I make my homemade pesto creamier?

Can I use other types of cheese in pesto?

My pesto tastes too bitter, what did I do wrong?

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.

Milk

Tree Nuts

Fresh Fruit

gram

lemon

Pasta Sauces

Bacon & Sausage

thick cut bacon

Fresh Vegetables

garlic

Stocks & Broths

milliliter

Reduced Sodium Chicken Broth

Italian Chicken Sausage

Creams & Creamers

heavy cream

yellow onion

celery

Seasonings

red pepper flakes

kale

Salt & Pepper

Cheese

grated parmesan cheese

fresh thyme

yukon gold potato

Iodine

Minerals

Beta-carotene

Vitamin A

Choline

Vitamins

Pantothenic acid (B5)

Riboflavin (B2)

Thiamin (B1)

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Water

Calories

Dietary Fiber

Lactose

Vitamin E

Saturated Fat

Cholesterol

Sodium

Dietary Folate Equivalents

Selenium

Manganese

Copper

Lutein+zeaxanthin

Beta-cryptoxanthin

Trans fatty acids

Total polyunsaturated fatty acids

Zinc

Protein

Vitamin B6

Vitamin C

Niacin (B3)

Total monounsaturated fatty acids

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Instant Pot Pesto Zuppa Toscana.

Produce

Pasta, Sauces, Grain

Meat & Seafood

Meal

Dairy

Baking Goods

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THE COMPANY

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