Freezer Friendly: Zuppa Toscana Soup
This savory, zuppa toscana soup is a knock off of the popular soup served at Olive Garden. The recipe makes a large amount, which makes it perfect for freezing. Enjoy the zuppa toscana soup with some italian bread, and freeze your leftovers for another day.
I love to serve the soup with bread, olive oil, and these dipping spices. I love the dipping spices so much that I gave them as a gift at my Favorite Things Party.
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Zuppa Toscana Soup
INGREDIENTS
- 1 lb ground Italian sausage
- ½ to 1 tsp crushed red peppers (optional)
- 1 large onion, diced
- 2 tsp minced garlic (approx. 4 cloves)
- 10 cups chicken broth
- 4 large potatoes, peeled & cubed
- 1 cup heavy cream
- ¼ of a bunch of kale, chopped (approx. 6 cups)
DIRECTIONS
Brown the sausage in a stock pot along with the onion and garlic. If you want a little extra kick, also add crushed red pepper. I leave it out because the sausage brand I use is spicy enough for my kids.
Add chicken broth. Bring to a boil.
Add potatoes. Gently boil over medium heat until potatoes are tender, approximately 10-15 minutes.
(If you are freezing the soup, be careful not to over cook the potatoes. Potatoes can be frozen, but they will break down some in the freezing and reheating process. Cooking to the point of just tender, or just before that point, will help the potatoes hold up better later.)
Add cream and kale. Cook until thoroughly heated.
FREEZER INSTRUCTIONS
Ladle into a freezer safe container, and let it cool before putting it in the freezer.
When ready to eat, thaw and reheat on the stove.
Zuppa Toscana soup is one of my family’s favorite soup recipes. Check out all of our favorite kid-friendly soup recipes!
Looking for more freezer friendly recipes?
- Pizza Tot Casserole
- Creamy Baked Chicken
- Taco Soup
- Curried Lentils
- Honey Mustard Baked Chicken
- Garlic White Lasagna
- Freezable Casserole Recipes from Hey Donna
Disclosure: This post contains affiliate links. At no extra cost to you, I may receive a commission based on your purchase.
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