![\"Quantcast\"/](\"//pixel.quantserve.com/pixel/p-4b9_74YSZoHNM.gif\")
There is nothing quite like a delicious soup to warm you up over the winter. The first snow is always chili night at our house, and we enjoy various other soups throughout the winter.
Making soups ahead of time is an easy way to have a hot meal ready on a cold night or to have a filler meal at your finger tips for those busy evenings. Some preparation and cooking now will serve your family well over the winter. The steps below will help you freeze your favorite soups to enjoy all season long.
1. Select which soup or soups you will make, and prepare them as directed. Decide if you want to double the recipes. This will allow for you to have even more meals prepared for winter, but be sure to consider if you have sufficient containers and freezer space to hold all of the soup. Also, if there is a slow cooker version of soup recipes you want to prepare, feel free to prepare them this way. Slow cooker soups tend to be even easier and more self-sufficient than cooking soups over the stove which will save you time now, too.
2. When the soups are finished, pour portion sizes that work for your family into freezer containers. Wait for the soup to cool slightly and then pour it into the containers you will freeze it in. Consider having multiple sets of food storage containers so you can use one exclusively for freezing extra meals made ahead of time and still have another set for temporary storage of leftovers or for transporting food in packed lunches. If you do not have freezable containers, you can also use Ziploc bags. Just keep in mind that you’ll need to thaw them inside a bowl when they are removed from the freezer later on to catch possible spills. Know what portion sizes your family needs, and put that amount into each container. I typically use some containers that will be sufficient for one meal for the entire family and some individual portions.
3. Label packaged portions before freezing. On your containers or bags of soup, label each one with the type of soup, the number of portions it containers, and the date it was prepared. This will allow you to know what you are thawing and make it easy to know which container to thaw based on that meal’s portion needs. The date allows you to use soups in order of when they were prepared to avoid waste. I use something as simple as a sticky note to label my containers so they stick on but don’t add a sticky layer to the lids when removed. For bags, simply write on them with a permanent marker.
4. Organize containers in the freezer and enjoy yummy soup all winter long. Place containers in order in the freezer with oldest containers up front so they are used first. If space allows, organize containers by size, too, so it is easy to see what is available. Now you can sit back and let the freezer do the work for you. Soups can take a couple days to thaw in the refrigerator so simply plan when you will need them and transfer soup from the freezer to the refrigerator a few days ahead of time. Heat them over the stove or in the microwave when meal time comes and enjoy!
What soups are your favorites? Would you consider sharing a recipe with the rest of us in the comment section? We would love to hear from you!
Theresa says
How long can the soup be in the freezer
Chris says
Do you add all ingredients in the container to freeze? Looks delicious! 🙂
Katie says
Yes. All of the ingredients are added at the time of cooking, and all of them can be frozen.
Elsa E says
Don’t the potatoes get mealy when they are thawed out? I have not had much luck with freezing potatoes in the past. Is there a trick I’m missing?
Katie says
Elsa,
The potatoes do have a slight change in texture when frozen (a little more mashed versus solid), but it is not noticeable (at least in my opinion) when it is incorporated in the soup. Honestly, the heavy cream changes texture more than the potatoes when frozen, but the taste does not change.
Elsa says
Don’t the potatoes get mealy when thawed out? I’ve never had luck with freezing potatoes!
kristin says
I love this soup. I make a spicy version of it and i put servings into quart size bags lay flat in a large square pan so they freeze flat and uniformly.
Katie says
Hi Ladies,
Here is the slower cooker recipe I used for making the soup in this post. Enjoy!
•1 lb. Italian sausage
•2 large russet baking potatoes, sliced in circles and then cut the circles in half
•1 large onion, chopped
•1/4 c. bacon bits or small pieces of cooked bacon (optional)
•2 garlic cloves, minced
•2 c. kale, chopped
•16 oz. can chicken broth
•1 quart water
•1 c. heavy whipping cream
1. Brown the sausage in a pan until cooked.
2. Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker.
3. Cover. Cook on High for 3-4 hours until potatoes are cooked and soft.
4. Turn the crock pot off and add the kale.
5. Return the lid and let sit for 10 minutes so the kale softens.
6. Add whipping cream and serve.
Carolyn says
Yes please that is our family’s favorite soup
Diane says
As soon as I saw your picture, I knew which soup that was. MY FAVE!! 🙂 I love that you can buy kale when it is on sale, freeze it whole, and pull it out for soups in the winter! AND it stays crisp!!
Leah Frank says
I would also love to know if anyone has a healthy chili recipe without a lot of fat or beans. My diet is restricted and I can’t have beans. Any suggestions would be great.
Susan says
Do you have the Zuppa Toscana recipe (crockpot version) somewhere in your previous posts?
Leah Frank says
I would love the recipe for the soup that is shown above. It looks delicious.