Let’s can Zuppa Toscana!

I’m slowly trying to work through my freezer storage of meat as we’ll be adding to our freezers this fall. I was browsing Pinterest for ideas on how to use up spicy italian sausage and was recommended “Zuppa Toscana” a few times. I honestly have never had it and if I tell you I didn’t have to look up how to pronounce it, I’d be a liar.

I was recently educated by a good friend that traditional Toscana soups do NOT contain beans making this soup a fagioli. I’m not even going to act like I’m a soup expert :D so my recipe would be Zuppa Toscana con Fagioli. I’m not fluent in Italian, but I tried.

This recipe makes 7 quarts and maybe a little left over for dinner. Or, I went ahead and canned the potatoes in the leftover broth for a soup starter or to just add to the zuppa jar to bulk it up if I’m feeding extra people.

I hope you love this recipe! It’ll be extra nourishing and warm those bones when it’s cold this winter! One recipe note I have is that I used my home canned chicken broth. I make mine with bones, meat scraps, veggies and herbs and slow cook it for days. If you don't have that, you may have to doctor your broth up a little more or even add some mirepoix in the jars. As always, make it your own. Can for the ingredient with the longest processing time. And know that this post and recipe is entirely informational and I am not responsible for what you do in your kitchen.

Happy canning!