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Zuppa Toscana with Basil Pesto & Lemon Broth

Half Baked Harvest
Zuppa Toscana is a one pot, satisfying, balanced bowl of warm comfort food that is perfect on a night when, "Baby it's cold outside"! Basil pesto and fresh lemon juice adds a bright and fragrant citrus note to the creamy broth, while providing balance to the rich and hearty sweet Italian sausage.
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Soup
Cuisine Italian
Servings 6
Calories 537 kcal

Ingredients
  

  • 4 slices bacon
  • 1 pound ground Italian sausage sweet
  • 1 yellow onion chopped
  • 4 cloves garlic minced or grated
  • 2 ribs celery chopped
  • 4 yukon gold potatoes peeled and chopped
  • 4 cups low sodium chicken broth
  • 2 cups water
  • 1/3 cup basil pesto homemade or store-bought
  • juice of 1 lemon
  • 1 pinch crushed red pepper flakes
  • kosher salt and black pepper to taste
  • 1 bunch curly kale stems removed, roughly chopped
  • 3/4 cup whole milk
  • 1/2 cup grated parmesan cheese

Instructions
 

  • Cook the bacon slices in a large pot set over medium heat until crisp, about 5-7 minutes.
  • Remove the bacon and discard all but 1 tbsp of bacon fat. When cooled, chop into bits and reserve for garnish.
  • Add the sausage and onions and brown for about 8 minutes.
  • Add the garlic, celery, and potatoes, and cook just 2 minutes.
  • Add the broth, water, pesto, lemon juice, red pepper flakes, salt and pepper.
  • Simmer over medium heat for 20 minutes, until the potatoes are tender and broth flavor has been developed.
  • Stir in the kale, milk, and parmesan. Cook until the kale is wilted, less than 5 minutes.
  • Remove from the heat and ladle into portions.
  • Top with crispy bacon crumbles and parmesan cheese.

Notes

Nutrition Facts are Estimates
To Make in Crock Pot: 
Follow Steps 1-3 on stove top, then transfer to crock pot. Add potatoes, garlic, celery, chicken broth, water, pesto, lemon juice, salt, pepper and crushed red pepper. Cover and cook on low for 6-8 hours or on high for 4-5. During the last 30 minutes of cooking, stir in the kale, milk, and parmesan. Turn the heat to high and cook until the kale is wilted. Turn crock pot "off" and serve as directed. 
To Make in Instant Pot:
Follow Steps 1-4 on in Instant Pot using "saute" feature. Turn "off"  and add the broth, pesto, lemon juice, red pepper flakes, salt and pepper. Cover and cook on high pressure for 8 minutes. Once done cooking, use the natural or quick release function for 10 minutes before venting the quick release valve and opening lid. Set the Instant Pot to "saute" and stir in the kale, milk and parmesan. Cook until the kale is wilted then turn "off" and serve as directed. 

Nutrition

Calories: 537kcalCarbohydrates: 23gProtein: 24gFat: 39gSaturated Fat: 14gCholesterol: 79mgSodium: 988mgPotassium: 956mgFiber: 3gSugar: 3gVitamin A: 1348IUVitamin C: 28mgCalcium: 228mgIron: 5mg
Keyword basil pesto, comfort food, copycat recipe, lemon, olive garden zuppa toscana, one pot meals, zuppa toscana
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