Sausage Zuppa Toscana in a jar

This is one of our favorite soup recipes, and it's SO EASY.  Have you ever had the Olive Garden Zuppa Tuscana?  This is kind of a knock-off version of that, but creamier.  You could add more water to it if you want it to be less creamy like the Olive Garden version, but I like it creamy.  All of my kids love it!

Sausage Zuppa Toscana in a jar

Serves 4

¾ cup Freeze-dried Potato Dices
¼ cup Béchamel sauce mix (white sauce mix)
¾ cup Sour Cream Powder
¾ cup Mashed Potato Flakes
1 TBSP Chicken Bouillon
½ tsp. Chef’s Choice seasoning blend
¼ tsp Crushed Red Pepper
½ tsp garlic powder
¾ cup Freeze-dried Chopped Spinach
¼ cup Freeze-dried Chopped Onions
¾ cup Freeze-dried Sausage Crumbles

Measure ingredients into a quart-sized jar, in the order listed.  Place an oxygen absorption packet in the top of the jar, then put on a new lid and ring.  Attach a label with cooking instructions (below) to the lid.  Store away from light and heat to ensure a longer shelf life.

Cooking Instructions:

Dump contents of the jar into a pot with 5 cups of cold water. Stir ingredients into water until all lumps are gone.  Bring to a boil, turn down to medium heat and let simmer for about 10-15 minutes or until potatoes and sausage are soft.  Serve with freshly grated Parmesan cheese and bread sticks.

Please be kind!  I spent hours working on this recipe to share with you.  If you’re going to share the recipe with others, please credit the recipe to me, by linking back to my blog. Don’t present this recipe as something you created yourself.  Thanks!