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Italian Sausage and Chard Soup
with apple spinach salad

Active: 25 minTotal: 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.

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

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

Make

  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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Nutrition Facts

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

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.

By: Sarah
Posted: Jan 28, 2019
Diet: Vegetarian

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.

By: Sundi
Posted: Aug 15, 2015
Diet: Original

I added about twice as much chicken broth. I will make this again.

By: Candice
Posted: Feb 18, 2015
Diet: Original

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!

By: Ming
Posted: Feb 04, 2015
Diet: Vegetarian

I used Italian turkey sausage rather than pork sausage - it was great. Will make it again.

By: Nadeen
Posted: Jan 08, 2015
Diet: Gluten-free

Made with turkey Italian hot sausage, really good!

By: Marybeth
Posted: Jan 02, 2015
Diet: Original