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Italian Sausage and Chard Soup
with apple spinach salad

Active: 25 min Total: 35 min
This is one of those soups that's not too heavy so perfect for early fall when you're still bridging those warm days / cool nights. The carrots make it feel hearty, the sausage lends it a deep savory flavor, and the chard is so sweet and soft, you barely realize you're eating something so healthy.
Smarts: Heat this up and throw it into a thermos for a no-heat needed lunch the next day. Eat it outside and enjoy some sun and the cool air.


Italian Sausage and Chard Soup:
  • Parsley - 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
  • Mushrooms, brown - 1/2 lb , sliced (look for pre-sliced)
  • Carrots - 8 oz , diced
  • 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
  • Apples, any variety - 1 , sliced
  • Vinegar, balsamic - 1 Tbsp
  • Vinegar, apple cider - 1 1/2 Tbsp
  • Maple syrup - 2 tsp
  • Oil, cooking - 1/4 cup
  • Baby spinach - 5 oz


  1. For soup | Parsley / Garlic / Onions / Chard / Mushrooms / Carrots - Prep as directed. (Can be done up to 3 days ahead)
  2. Tomatoes - Drain.

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  1. 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.
  2. Add garlic, onions, chopped chard stems, and carrots to pot. Saute for ~3 minutes and then add in tomatoes, chicken 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 cooking, make vinaigrette (double if making tomorrow’s dinner). Dice shallots and whisk with balsamic vinegar, apple cider vinegar, maple syrup, and cooking oil. Season to taste as needed with salt and pepper. Slice apples.
  4. Return to soup. Add in chard leaves. Cook for another 5 minutes and then season to taste with salt and pepper. Remove bay leaf before spooning into individual bowls and top with parsley.
  5. Toss vinaigrette with sliced apples and baby spinach. Enjoy with hot soup!



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