While in one of my pinning frenzies, I came across this recipe for (Olive Garden copycat) Zuppa Toscana in a crock pot. It looked darned good to me, and also like something that I could double without much effort, AND freeze successfully. I wasn’t 100% sure about freezing it because of the potatoes (which sometimes freeze weirdly) and cream, so I had to test it out before I could recommend it.
I made some changes to the recipe, enjoyed a bowl of soup that night (my toddler loved it and asked for several bowls, and my baby boy slurped down several of the potatoes, quite a bit of sausage, and some kale), and then froze the rest. I ended up with 3 quarts in the freezer – 2 in freezer jars, and one in a freezer bag (lay flat to freeze, then you can move it wherever it fits best in your freezer). I don’t see the exact jars I used but they’re similar to these.
I also froze a bowl of soup in my small freezer, just overnight, to try the next day and see if the potatoes and cream got weird or not.
And the next day? Success! The texture of the potatoes was a little bit different, but not off-putting, and the flavor was good. Everything was as delicious as the first night, and I was excited to have 3 more quarts of this soup in my deep freezer for later.
- 2 lbs pork sausage
- 3 russet potatoes, cubed
- 3 onions, diced
- 6 cloves garlic
- ½ gallon (2 quarts) chicken stock
- 4 or more cups of kale, ripped up (stems/ribs discarded)
- 1 cup heavy cream
- Brown sausage in a pan, then add to crock pot.
- Add the potatoes, onions, garlic, and chicken stock.
- Cook on high 4 hours or until potatoes are cooked through.
- Turn off the crock pot and add kale. Cover and cook 5 more minutes.
- Stir in cream.
- Serve or freeze.