Italian Sausage and Chard Soup
and romaine salad with Italian vinaigrette

Name: Italian Sausage and Chard Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 sprigs Parsley (opt), chopped; 2 cloves Garlic, chopped; 1 Onions, small, diced; 1 bunch Chard, any type, leaves torn and stems chopped into 1/2" pieces; 8 oz Carrots, diced; 1/2 lb Mushrooms, brown, sliced (look for pre-sliced); 1 can Tomatoes, diced (14 oz / 397 g), drained; 1 Tbsp Oil, cooking; 1/2 lb Italian sausage, uncooked; 2 1/2 cups Stock, chicken; 1 Bay leaves; 1/2 tsp Oregano, dried; 1 heart Lettuce, romaine, chopped; 6 oz Cucumbers, chopped; 1 clove Garlic, chopped; 2 Tbsp Vinegar, red or white wine; 1 Tbsp Lemon juice; 1 tsp Honey; 1/2 tsp Oregano, dried; 1/2 tsp Basil, dried; 1/2 tsp Mustard, Dijon; 3 Tbsp Oil, olive

Active: 30 Total: 30

Original GF Paleo Vegetarian

This is a classic Cook Smarts soup that is hearty and packed with greens. It also comes together quickly with minimal prep. We last featured this soup in 2019.

Ingredients

Metric

Servings:

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

Romaine Salad with Italian Vinaigrette:

Lettuce, romaine - 1 heart , chopped
Cucumbers - 6 oz , chopped
Garlic - 1 clove , chopped
Vinegar, red or white wine - 2 Tbsp
Lemon juice - 1 Tbsp
Honey - 1 tsp
Oregano, dried - 1/2 tsp
Basil, dried - 1/2 tsp
Mustard, Dijon - 1/2 tsp
Oil, olive - 3 Tbsp

Prep

Parsley / Garlic (portion for soup) / 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)
Lettuce / Cucumbers - Prep as directed.
Tomatoes - Drain tomatoes.

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Make

Heat a Dutch oven over medium-high heat. Add cooking oil 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.
Add garlic (portion for soup), onions, chopped chard stems, and carrots to pot. Saute for ~3 minutes and then add in tomatoes, stock, bay leaf, and oregano (portion for soup). Cover and bring to a boil. Add in mushrooms and simmer uncovered for 10 to 12 minutes.
While soup is simmering, make vinaigrette. Chop garlic (portion for salad). Combine garlic, vinegar, lemon juice, honey, oregano (portion for salad), basil, and mustard. Slowly add olive oil while whisking. Season to taste with some salt and pepper.
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.
Ladle soup into individual bowls and top with parsley. Toss vinaigrette with lettuce and cucumbers. Enjoy!

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