Zuppa Toscana Freezer Meal
Slow cooker and Instapot instructions
Servings: 8
Calories: 325kcal
Equipment
- 1 gallon-sized freezer bag
Ingredients
In Freezer Bag
- 1 medium onion diced
- 3 cloves garlic minced
- 1 bunch kale chopped
- 1 pound sweet Italian sausage cooked
- 4 medium Russet potatoes sliced ¼" pieces
Day of Cooking
- 6 cups chicken broth
- 2 cups heavy whipping cream
- salt & pepper to taste
Instructions
Cooking Instructions
- In a large pot, sauté the sausage for 5-6 minutes until it is nicely browned. Gently transfer the sausage to a plate using a slotted spoon and set it aside.
- In the same pot, sauté onions over medium heat in the fat from the sausage. Heat until the onions become translucent. Then, add the garlic and sauté for another minute until it becomes fragrant.
- Add chicken broth, and potatoes to the pot and bring to a boil. Boil until potatoes are tender. Lower the heat, and stir in kale, heavy cream and cooked sausage. Taste and add salt and pepper if needed. Continue cooking until the kale softens.
Freezing Instructions
- Add all of the ingredients to the freezer bag in the order listed. *To prevent the potatoes from browning, cut and add them to the bag just before freezing. Remove air, seal, and freeze.
Slow Cooker Instructions
- Thaw the freezer bag overnight in the refrigerator.
- Place thawed ingredients and chicken broth into slow cooker. Cook on low for 6-8 hours. 30 minutes before serving add the heavy whipping cream.
Instant Pot Instructions
- Place the frozen ingredients into the pressure cooker, sauté in 4 tablespoons of butter for 5 minutes. Add the chicken broth and cook on high pressure for 5 minutes, followed by a quick release.
- Turn the pressure cooker to sauté and add the heavy whipping cream; cook for 5 minutes until warmed through.
Notes
*The Nutritional Facts that have been calculated on this recipe are only estimates.
Nutrition
Calories: 325kcal