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Italian Sausage and Chard Soup
with apple spinach salad

Active: 30 min Total: 30 min

This is a classic Cook Smarts soup that is hearty and packed with greens. It also comes together quickly with minimal prep. The last time we featured this soup was in November 2017.

Tags

Ingredients

Servings:
4
Metric
Italian Sausage and Chard Soup:
  • Parsley (opt) - 6 sprigs, chopped
  • Garlic - 2 cloves, chopped
  • Onions, small - 1, diced
  • Chard, any type - 1 bunch, leaves torn and stems chopped into 1/2" pieces
  • Carrots - 8 oz, diced
  • Mushrooms, brown - 1/2 lb, sliced (look for pre-sliced)
  • Tomatoes, diced (14 oz / 397 g) - 1 can, drained
  • Oil, cooking - 1 Tbsp
  • Italian sausage, uncooked - 1/2 lb
  • Stock, chicken - 2 1/2 cups
  • Bay leaves - 1
  • Oregano, dried - 1/2 tsp
Apple and Spinach Salad:
  • Shallots - 1/2 bulb, diced
  • Vinegar, balsamic - 1 Tbsp
  • Vinegar, apple cider - 1 1/2 Tbsp
  • Maple syrup - 2 tsp
  • Oil, cooking - 1/4 cup
  • Apples, any variety - 1, sliced
  • Baby spinach - 5 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Parsley / Garlic / Onions / Chard / Carrots / Mushrooms - Prep as directed. Store garlic, onions, chard stems, and carrots in one container. Store parsley, chard leaves, and mushrooms each in their own separate container. (Can be done up to 3 days ahead)
  2. Tomatoes - Drain tomatoes.

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Make

  1. Heat a Dutch oven over medium-high heat. Add cooking oil (portion for the soup) and then Italian sausage (removed from its casing) to heated oil. Saute until sausage is golden, 4 to 6 minutes. Drain any fat from the pot.
  2. Add garlic, onions, chopped chard stems, and carrots to pot. Saute for ~3 minutes and then add in tomatoes, stock, bay leaf, and oregano. Cover and bring to a boil. Add in mushrooms and simmer uncovered for 10 to 12 minutes.
  3. While soup is simmering, make vinaigrette. Dice shallots and whisk with balsamic vinegar, apple cider vinegar, maple syrup, and cooking oil (portion for the salad). Season to taste as needed with some salt and pepper. Slice apples.
  4. Return to soup. Add in chard leaves. Cook for another 5 minutes and then season to taste with some salt and pepper. Remove bay leaf.
  5. Ladle soup into individual bowls and top with parsley. Toss vinaigrette with sliced apples and baby spinach. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (33)
Gluten-free (2)
Paleo (1)
Vegetarian (8)

24 reviews

Doubled the stock and italian sausage, as well as the garlic and oregano. Used kale instead of chard. Worked well with turkey italian sausage.

By: Kristine
Posted: Jul 19, 2020
Diet: Original
0 Helpful

Made this without mushrooms and it was a hit. A great soup for colder days.

By: Teresa
Posted: Jun 20, 2020
Diet: Original
0 Helpful

I like all of these ingredients, but not in this combination. If I were using soyrizo again, I'd take out the mushrooms & oregano. Alternatively, field roast makes an italian sausage that would make it more like the original version of the recipe.

By: T
Posted: Jan 21, 2020
Diet: Vegetarian
0 Helpful

I had never used soyrizo before and this was a great introduction. The garlic bread really made this meal. I added more tomatoes and stock, as some reviewers recommended. I would make it again, but it is more of a once-a-season meal for me.

By: Judith
Posted: Jan 12, 2020
Diet: Vegetarian
0 Helpful

This was delicious! All the flavors made me feel like I was eating a pizza soup. I used kale, and my family approved it as a delicious way to eat their greens!

By: Hayley
Posted: Jan 03, 2020
Diet: Gluten-free
0 Helpful

A little spicy for the kids. Mixed with yogurt in their bowls and that helped. Based on other reviews, added in tomatoes without draining and about a cup more stock. Turned out a good consistency that way.

By: Jennifer
Posted: Jan 01, 2020
Diet: Vegetarian
0 Helpful