Name: Zuppa Toscana Freezer Meal
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Ingredients: 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); 6 cups chicken broth; 2 cups heavy whipping cream; salt & pepper (to taste)

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Print Recipe

Zuppa Toscana Freezer Meal

Slow cooker and Instapot instructions

Prep Time10

Cook Time30

Total Time30

Course: Soup

Cuisine: Italian

Keyword: Italian soup, loaded potato soup

Servings:

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

Yields: 6 servings

In Freezer Bag
1 sweet onion, diced
3 garlic cloves, minced
1 bunch kale, chopped1
lb sweet Italian sausage
4 Russet potatoes, sliced 1/4″ pieces*

Day of Cooking
6 cups chicken broth
2 cup heavy whipping cream

Equipment
1 gallon-sized freezer bag

Freezing Instructions
1. Add all of the ingredients to the freezer bag in the order listed. To keep the potatoes from browning, cut and add them to the bag right before freezing.
2. Remove air, seal, and freeze.

Slow Cooker Instructions
1. Thaw overnight in the refrigerator.
2. Place thawed ingredients and chicken broth into slow cooker.
3. Cook on low for 6-8 hours.
4. 30 minutes before serving add the heavy whipping cream.

Instant Pot Instructions
1. Place frozen ingredients into the pressure cooker, sauté for 5 minutes.
2. Add chicken broth, cook high pressure for 5 minutes, followed by a quick release.
3. Turn pressure cooker to sauté, add heavy whipping cream and cook for 5 minutes.

Serve with: salad and buttered Italian bread

Tips:
– Place the freezer bag in a bowl that is smaller in diameter than your Instant Pot/pressure cooker.
– Day of, thaw freezer bag in cool water.