Zuppa Toscana Soup

January 12, 2014 11 Comments

olive garden zuppa toscana

This Zuppa Toscana soup is an Olive Garden copy cat. We have given directions to make it as a freezer meal.

If you think you have seen this recipe on our blog before it is because you have. We originally posted this recipe in February of 2011. I took some new pictures of it recently so I thought I would share it again. Zuppa Toscana is always a favorite when in comes to freezer meal group. This recipe turns out just as good as the original soup at Olive Garden.

Start by learning why we do freezer meal cooking!

How it works:

Zuppa Toscana Soup

Ingredients

    1 FAMILY:
  • 3/4 cup onions, diced 1/8 inch
  • 1 slice bacon
  • 1 1/4 teaspoon garlic cloves, minced
  • 1 ounce chicken bouillon
  • 1 quart water
  • 2 medium potatoes, cut in half length−wise,
  • then cut in 1/4−inch slices
  • 2 cups cavallo greens (kale can be substituted),
  • cut in half, then sliced into 1/16−inch strips
  • 1 1/2 cups crumbled sausage − pre−cooked
  • 3/4 cup heavy whipping cream
  • 6 FAMILIES:
  • 4 ½ cups onions, diced 1/8 inch
  • 6 slices bacon, 1/4−inch diced
  • 2 ½ T garlic cloves, minced
  • 6 (1) ounce chicken bouillon cubes
  • 6 quarts water
  • 12 medium potatoes, cut in half length−wise,
  • then cut in 1/4−inch slices
  • 12 cups cavallo greens (kale can be substituted),
  • cut in half, then sliced into 1/16−inch strips
  • 9 cups crumbled sausage − pre−cooked
  • 4 ½ cups heavy whipping cream

Instructions

    TO PREPARE FOR FREEZING:
  1. Brown and crumble sausage. Place onions and bacon into 3 to 4 quart saucepan and cook onions over medium heat until the onions are almost clear. Add garlic and cook for 1 minute.
  2. Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
  3. Add remaining ingredients then simmer for 5 more minutes. Let cool and place in gallon ziploc or spill proof container.
  4. TO PREPARE AFTER FREEZING:
  5. Thaw. Reheat.
http://fabulesslyfrugal.com/zuppa-toscana-soup-freezer-meal/

Serve your soup with this fantastic Garlic Herb Bread

garlic herb bread


If you love soups as much as I do…

Comments

  1. I have a similar recipe I’ve used for years and I always made the soup without the potatoes and sometimes without the cream if I’m going to freeze it. I add the potatoes and cream and maybe a bit more kale when I cook it for eating. Just as good as freshly made & saves room in the freezer.

  2. Zuppa is my favorite soup at Olive Garden! So, of course I had to try this recipe…and it was a hit with my family!!! I will definitely make this again! Thank you!

  3. I don’t think this would freeze well. Typically, soups and sauces with a cream base separate when frozen and potatoes become mealy.

    • You are right, potatoes do not always do well. If they are not cooked they turn brown, if they are cooked too much they get mushy. We under cook them just slightly to avoid mushiness after freezing.

  4. What type of sausage do you recommend using in this recipe?

  5. This is my hubby’s favorite soup!! Happy to see a recipe to make it at home. I’m not sure if it would make it into the freezer at our house either, but happy to have the recipe either way! Thanks!

  6. It is so funny that you posted this. I just made the Olive Garden version of this two nights ago. It turned out so good. I suggest using more potatoes and sausage. If you don’t, you will end up with just broth. I have a bowl full of broth that I am going to add more potatoes and sausage to later. I am just going to freeze the broth. Happy cooking!

    • This one is so yummy it often does not make it to the freezer b/c we want to eat it right away. I have not noticed a lack of potato or sausage for this recipe.

  7. This recipe sounds fabulous! (I have never had Zuppa with bacon in it)…I made this from another recipe last week and realized I was out of cream, so I tried evaporated milk instead, and it turned out wonderfully! So you can use up the evaporated milk in your stockpile for this too!

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