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Sausage and Chard Soup
with baked sweet potatoes

Active: 45 min Total: 45 min
Perfect for cool weather, this sausage and chard soup is packed with vegetables. We serve it with baked sweet potatoes on the side with a bit of maple syrup for sweetness.


Sausage and Chard Soup:
  • Carrots - 1/2 lb , peeled and sliced into rounds
  • Onions, small - 1 , diced
  • Celery - 2 ribs , diced
  • Garlic - 3 cloves , diced
  • Chard, any variety - 1/2 bunch , leaves and stems finely chopped
  • Sausage, any cooked variety - 8 oz , casings removed and discarded (if includes casings), chopped
  • Oil, cooking - 1 Tbsp
  • Italian seasoning - 2 tsp
  • Tomato paste - 2 Tbsp
  • Vinegar, apple cider - 2 tsp
  • Thyme, fresh - 2 sprigs
  • Stock, chicken or vegetable - 6 cups
Baked Sweet Potatoes:
  • Sweet potatoes, small - 4
  • Butter - 4 Tbsp
  • Maple syrup - 2 tsp


  1. Carrots / Onions / Celery / Garlic - Prep as directed and combine. (Can be done up to 4 days ahead)
  2. Sweet potatoes - Scrub clean. (Can be done up to 5 days ahead)
  3. Chard - Chop stems and combine with carrots, celery and garlic. Chop leaves and keep them separate.
  4. Sausage - If sausage came in casings, remove and discard. Roughly chop sausage.

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  1. Heat oven to 400F / 204C.
  2. Rub the outside of sweet potatoes with some olive oil and salt. Pierce them several times with a knife and place them in a baking dish. Bake until tender, ~45 minutes.
  3. While potatoes bake, heat a Dutch oven over medium-high heat. Add oil and when it begins to shimmer, add sausage and saute until cooked through. Transfer sausage to a bowl, leaving any oil remaining from cooking in the pan. To the hot pan, add carrots, onion, celery, garlic and chard stems. Saute until tender, 3 to 4 minutes. Add Italian seasonings, tomato paste and vinegar and saute until veggies are coated, ~1 minute. Add thyme and stock. Reduce heat and simmer for 10 minutes to allow the flavors to come together.
  4. To the soup add chard leaves and sausage. Simmer until chard is tender, ~5 minutes.
  5. Season soup with salt, pepper and a bit more vinegar if needed.
  6. When sweet potatoes are tender, cut them open and fill with butter and maple syrup. Serve with soup on the side and enjoy!



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