Italian Sausage and Chard Soupwith apple spinach salad
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.
- 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
- 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
- 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, 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.
- 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.
- 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.
- Toss vinaigrette with sliced apples and baby spinach. Enjoy with hot soup!
This meal has 55 reviews
I like how this turned out! If I make it again, I will try adding jalapeno for some extra heat. I also think the bread had just a little too much garlic for my taste. I don't have a Dutch oven and the cook times in the recipe worked fine in a big old stainless steel pot.
Very tasty, especially with the delicious crusty bread! Accidentally bought pre-cooked sausage, so just heated it and seared it a bit in the pan before adding other ingredients.
I added about twice as much chicken broth. I will make this again.
I love all the veggies in this! I didn't have stock or canned tomatoes on hand, so I used water and fresh tomatoes instead - not a problem! Instead of chorizo, I cut up some German Frankfurter (sausages) which added a meaty smokey touch. All in touch, perfect healthy comfort food. Thank you!
I used Italian turkey sausage rather than pork sausage - it was great. Will make it again.
Made with turkey Italian hot sausage, really good!