Photos coming soon. I can’t seem to get them before the soup is gone.
Why this recipe?
My aunt Elaine came to visit last month. I know how much the Darracq’s love soups, and I knew I would be short of time for dinner. So, I searched for a recipe that could satisfy a the group. Instant Pot Pesto Zuppa Tuscano met the need. I did some customizations for the first batch, and both Aunt Elaine and Husband Ian were happy. Ian comment, “that’s the best soup you’ve ever made.”
Well, not to be defeated by a first try. I opted to beat that soup. I made a few more adjustments. I maxed out the 8qt Instapot with more meats. The additional bacon, chicken, and hot italian sausage completed the dish. One note, I used 10x the original recipe’s recommendation for red pepper flakes. This one will tingle your tongue.
Zuppa Piccante di Pesto Toscano
Equipment
- 1 8 QT INSTANT POT This fills the 8 qt to the mas PC line
Ingredients
- 6 slices thick cut bacon chopped
- 1 pound hot Italian sausage casing removed
- 2 pounds chicken thighs 3/4 inch cubes
- 2 medium yellow onion chopped
- 6 cloves garlic minced or grated
- 4 ribs celery chopped
- 4 small Yukon gold or russet potatoes peeled and chopped
- 8 cups chicken broth
- 1 jar basil pesto homemade or store-bought
- 1 lemon juiced
- 1 tbsp crushed red pepper flakes
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 bunch Tuscan or curly kale roughly chopped
- 1 1/4 cup heavy cream or whole milk
- 8 oz grated parmesan or asiago cheese
- fresh thyme for serving (optional)
Instructions
Saute the flavors
- Set Instant Pot to sauté.
- Add the bacon and cook until crisp, about 5 minutes. Remove the bacon.
- Add the sausage and cook until brown, about 3 minutes. Remove the sausage a separate bowl.
- Add the chicken and cook until brown, about 4 minutes. Remove the chicken to the sausage bowl.
- Add the onions and cook until translucent, about 5 minutes.
- Add the garlic, celery, and potatoes, and cook 2 minutes.
- Turn off the Instant Pot. Return sausage and chicken to the pot.
Pressure cook to meld the flavors.
- To the instant pot, add the broth, pesto, lemon juice, red pepper flakes, season with salt and pepper.
- Stir well to avoid a burn warning!
- Cover and cook on high pressure for 8 minutes.
- When timer completes cooking, use the quick release to open to pot.
Finish with the fresh ingredients
- 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 friends and family
- Serve the soup topped with additional parmesan and fresh thyme, if desired.
