Freezer Friendly Soups: Zuppa Toscana & Veggie Loaded Tortellini
These two cozy, crowd-pleasing soups—Veggie Loaded Tortellini Soup and an Olive Garden–style Zuppa Toscana—are perfect for busy weeknights, meal prep, or stocking your freezer for effortless dinners. Each recipe freezes beautifully with simple “add after thawing” steps, but can also be made fresh for an easy, flavorful, comfort-food meal any time.
Ingredients
Zuppa Toscana
- 1 lb spicy Italian sausage
- 3-5 strips of bacon
- 1 white onion finely chopped
- 2 cloves minced garlic
- 2 tbsp all purpose flour
- 2-3 russet potatoes thinly sliced
- 5-6 cups chicken broth
- 1 cup heavy cream
- ¼ cup grated Parmesan + more for topping
- 1-2 cups chopped kale
- 1-2 tsp red pepper flakes
- S&P to taste
Veggie Loaded Sausage Tortellini
- 1 lb Italian sausage
- 1 white onion
- 2 celery stalks finely chopped
- 2 large carrots finely chopped
- 2 tbsp all purpose flour
- 14.5 oz can Italian diced tomatoes
- 28 oz can crushed tomatoes
- 6 cups chicken stock
- 1 lb cheese tortellini fresh or frozen
- 1 cup heavy cream
- 2-3 cups fresh spinach
- grated Parmesan
- S&P to taste
Instructions
For the Zuppa Toscana
Start the Base (Same for Frozen or Fresh)
- In a large pot over medium–high heat, brown the Italian sausage. Remove and set aside, leaving the drippings in the pot. Add the bacon strips and cook until crispy. Remove, cool, and chop.
- In the sausage + bacon drippings, sauté the onion for 5–7 minutes until softened. Add garlic and cook for another 30 seconds. Return the cooked sausage and chopped bacon to the pot. Sprinkle the flour over the mixture and stir to coat.
- Pour in the chicken broth and add the thinly sliced potatoes. Bring to a gentle simmer and cook only until the potatoes just begin to soften.
If Freezing:
- Remove from heat and let the soup base cool completely. Transfer into a large freezer bag or airtight container (optional: freeze chopped kale in a separate small bag). Freeze for up to 3 months.
If Making Fresh (No Freezing):
- Continue simmering the soup until the potatoes are tender. Reduce heat to low and stir in the heavy cream and Parmesan. Add the chopped kale and cook 2–3 minutes until wilted. Season to taste with salt, pepper, and red pepper flakes.
To Reheat After Freezing:
- Thaw overnight in the refrigerator. Warm in a pot over medium heat until the potatoes are fully tender. Stir in the heavy cream and Parmesan until melted and smooth. Add kale and simmer 2–3 minutes until softened. Season with salt, pepper, and red pepper flakes.
For the Veggie Loaded Tortellini
Start the Base (Same for Frozen or Fresh)
- In a large pot over medium–high heat, brown the Italian sausage, breaking it into crumbles. Remove and set aside. Add the onion, celery, and carrots to the pot. Sauté for about 10 minutes, until softened.
- Sprinkle flour over the vegetables and stir to coat. Return the cooked sausage to the pot. Add the diced tomatoes, crushed tomatoes, and chicken stock. Bring to a gentle simmer and cook for about 30 minutes to allow flavors to develop.
If Freezing:
- Remove soup from heat and let cool completely. Transfer to a large freezer bag or airtight container. Freeze for up to 3 months.
If Making Fresh (No Freezing):
- After the 30-minute simmer, stir in the heavy cream. Add the tortellini and cook 5–7 minutes, until soft and cooked through. Add spinach and let it wilt for 1–2 minutes. Season with salt & pepper and finish with grated Parmesan.
To Reheat After Freezing:
- Thaw overnight in the refrigerator. Reheat the soup in a pot over medium heat until simmering. Stir in the heavy cream. Add the tortellini (fresh or frozen) and cook 5–7 minutes, until tender. Add fresh spinach and let wilt for 1–2 minutes. Season with salt & pepper and top with grated Parmesan.