Pre-heat instant pot to the sauté normal setting along with 1 teaspoon of oil. Add the bacon and cook for 5 minutes and then add the rosemary, thyme, and sage. Cook for 3 more minutes or until the bacon is golden in color, then add the onions, carrots, bell peppers, red pepper flakes, ½ teaspoon of salt, and a few cracks or pepper. Mix well and turn the sauté setting to more on the instant pot and cook for 8 minutes. Add the garlic and cook another 6 minutes, or until the veggies are soft and have wilted down by a good amount. Add the tomato paste and cook for 1 minute, then add the kale, crushed tomatoes, beef stock, dried beans, parmesan rind, bay leaf, ½ teaspoon salt, and a few cracks of pepper. Make sure you don’t add liquid past the max line on the instant pot. Mix well and check for seasoning, you will likely need a bit more salt. Press cancel on the instant pot, put the lid on, and set to pressure cook on high for 40 minutes. Once the cook time is done, let the instant pot sit for 10 minutes, then carefully release the pressure manually. Make sure to remove the bay leaf and parmesan rind.

When the soup is ready, bring a 4 quart pot of water to the boil and cook the Buitoni Three Cheese Tortellini according to package instructions. Drain well and add the tortellini to the pot of soup and stir well.

Make the crostini by seasoning the tomatoes with 1 teaspoon of oil, ¼ teaspoon salt, a couple cracks of pepper, and roast in a 400 F oven for 15-20 minutes. Once the tomatoes start to burst they are ready. Toast the bread, schmear on some ricotta cheese, spread on the Buitoni Pesto with Basil, and top with roasted tomatoes.

Serve the soup with the crostini and enjoy! Soup will keep for 3 days in the fridge or can be frozen for 3 months.