Pesto Zuppa Toscana

This may be the absolute best thing I made this Winter. It is, well, perfect. Mom loved it, I loved it, Nick loved it. Zero complaints, only full, warm bellies and smiles on our faces.

INGREDIENTS

4 slices thick cut bacon, chopped
1 lb. Zesty Bob Evan’s Pork 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
Salt & 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)

DIRECTIONS

• 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 pork 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.

• 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.