Tuscan rice and sausage soup is a mouth watering soup that is easy to make and freezer friendly. It is a great recipe to have on hand for cold winter nights. This soup is more filling than your traditional chicken noodle soup! With the added rice it gives the soup a different consistency and even more delicious flavor.

Soups are the perfect meal for when the temperature drops in the winter. This hearty bowl with several delicious flavors will have you feeling like you’re in Italy! The flavor begins with the turkey sausage then add in your vegetable broth and begin adding all of your favorite herbs, spices, and vegetables. For our recipe we added carrots, zucchini, and kale for an array of colors and textures.  In less than 5 easy steps you will have yourself our delicious Tuscan rice and sausage soup! Add a crispy slice of your favorite bread on the side if desired.

For additional freezer friendly meals, take a look at these easy recipes:

Black Bean Enchilada Freezer Meal: This simple recipe only has a few ingredients and keeps well in the freezer. I assembled in disposable pans, covered, then wrapped in plastic wrap and foil. When you’re ready to eat, let thaw, remove the foil/plastic, and bake. Dinner is served, and there’s no clean up!

For more dietitian-approved soup recipes, add these recipes to your recipe collection and give them a try:


Tuscan Rice Soup

Delicious soup that is also freezer friendly!
Course: Main Dish, Soups and Stews
Cuisine: Italian
Keyword: Budget-friendly, Easy, Fall, Fiber, Kid-friendly, Meal prep, Whole grain, Winter
Cooking Method: One Dish Meals
Condition: Dairy Free, Diabetes, Gluten Free, Nut Free, PCOS
Servings: 8


  • 2 tbsp olive oil
  • 2 turkey sausage casings removed
  • 2 medium carrot peeled and thinly sliced into 1/2-inch-thick rounds
  • 2 medium parsnips peeled and thinly sliced into 1/2-inch-thick rounds
  • 2 medium zucchini halved lengthwise and cut into 1/2-inch slices
  • 1 medium leek thinly sliced
  • 8 cups vegetable broth low-sodium
  • 1 cup rice
  • 1 bunch kale center stem removed and leaves chopped into 1-inch pieces
  • 1 bay leaf
  • 2 tsp salt kosher
  • 3/4 tsp black pepper


  • Heat oil over medium heat in a stock pot. Add turkey sausage, breaking apart until cooked through. Remove from pot.
  • Add carrots, parsnips, zucchini and leek and cook for a few minutes, and vegetables are slightly browned.
  • Add the broth, rice, kale, sausage, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, until the rice is tender, about 35 minutes. Remove bayleaf. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper or to taste.


Carbohydrates: 35g | Protein: 14g | Fat: 8g | Sodium: 848mg | Potassium: 725mg | Fiber: 3g

Please note:

Nutrition info is an estimate and may contain errors.

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Whether you are a novice in the kitchen, or a seasoned chef, Dietitian Klara will work with you to help you reach your nutrition goals. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating, Cooking with Diabetes and Cooking with Food Sensitivities Guide.