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Zuppa Toscana

Zuppa Toscana is a hearty and robust traditional Italian soup originating from the Tuscany region. It is a warm and fulfilling dish known for its rich flavors and nutritious ingredients. The soup typically consists of Italian sausage, potatoes, onions, and kale, cooked in a savory chicken broth and finished with a splash of cream for added richness. Perfect for a comforting dinner or a casual lunch, Zuppa Toscana is often enjoyed with a crusty piece of bread. Its versatility allows for customization, letting you add or subtract ingredients based on your dietary preferences or what's available in your pantry.
#86
IN SOUPS & STEWS
110
CAL / 100G
$0.35
AVG / OZ
Zuppa Toscana
25%
CARBS
37%
FAT
38%
PROTEIN
Zuppa Toscana FAQ
What is Zuppa Toscana?
What ingredients do I need to make Zuppa Toscana?
What is the best type of sausage to use for Zuppa Toscana?
How do I prepare the kale for Zuppa Toscana?
Can I make Zuppa Toscana in a slow cooker or instant pot?
Can I substitute the heavy cream with a non-dairy alternative?
How can I make the soup thicker or thinner?
How should I store leftovers of Zuppa Toscana?
Expiration & Storage Tips
When does Zuppa Toscana expire?
Zuppa Toscana, like most homemade soups, remains safe and with the best quality for 3 to 4 days in the refrigerator once cooked. If unopened and stored correctly, commercial canned Zuppa Toscana can last between 2 to 5 years past the printed date on the can. Once opened, it is best to consume the canned soup within 3 to 4 days, similar to a homemade version. This soup also freezes well and can retain its quality for up to 2-3 months.
How do you tell if Zuppa Toscana is bad?
To check if your Zuppa Toscana has gone bad, first take note of the smell. A sour, off smell is a clear indicator that the soup has gone bad. Check the soup for any visible signs of mold or discoloration. Any change in the texture like it becoming too thick or viscous can also be an indication of spoilage.
Tips for storing Zuppa Toscana to extend shelf life
• Always store Zuppa Toscana in a clean, air-tight container to prevent contamination. • If you're not planning on eating the soup within a few days of making or opening it, freezing is a good option to keep it longer. •For freezing, divide the soup into individual portions in freezer-safe containers or bags. This makes it easier to thaw only what you need. • Avoid frequent temperature changes as they can degrade the quality of the soup. • To defrost, transfer it to the refrigerator the night before you want to eat it or use the defrost function on your microwave if you are in a hurry. Don't re-freeze once it's been defrosted.
Health Info
Macros
14g
CARBS
20g
FAT
21g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
MEDITERRANEAN
GLUTEN FREE
Contains these allergens
MILK
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