Italian Sausage and Chard Soup
with apple and spinach salad

Name: Italian Sausage and Chard Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 6 sprigs Parsley, chopped; 2 cloves Garlic, chopped; 1 Onions, small, diced; 1 bunch Chard, any type, leaves torn and stems chopped into 1/2" pieces; 1/2 lb Mushrooms, brown, sliced (look for pre-sliced); 8 oz Carrots, diced; 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; 1/2 bulb Shallots, diced; 1 Apples, any variety, sliced; 1 Tbsp Vinegar, balsamic; 1 1/2 Tbsp Vinegar, apple cider; 2 tsp Maple syrup; 1/4 cup Oil, cooking; 5 oz Baby spinach

Active: 25 min Total: 35 min

Original GF Paleo Vegetarian

This soup has been a long-time favorite in our community, so with the weather getting cooler, we're bringing it back.
Smarts: Short on time? Sub baby spinach for the chard for less prep.

Ingredients

Metric

Servings:

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

Prep

Shallots / Parsley / Garlic / Onions / Chard / Mushrooms / Carrots - Prep as directed. (Can be done up to 3 days ahead)
Tomatoes - Drain.
Apples - Slice apples.

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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, 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. Whisk shallots with balsamic vinegar, apple cider vinegar, maple syrup, and cooking oil. Season to taste as needed with salt and pepper.
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!

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