Classically Italian, the flavors of this soup develop quickly thanks to browned Italian sausage and a mix of herbs and vegetables. Smarts: To add flavor or spice, use any variety of sausage you like - a spicy Italian sausage makes a great addition if you like a little heat.
Chard / Onions / Carrots / Celery - Prep as directed. Store chard leaves in one container. Combine chard stems, onions, carrots and celery in another container. (Can be done up to 5 days ahead)
Mushrooms / Zucchini - Prep as directed and store separately. (Can be done 1 day ahead)
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Heat a Dutch oven over medium-high heat. Add first part of oil and then mushrooms. Saute mushrooms until golden brown and tender, 4 to 5 minutes. Set mushrooms aside and return pan to heat.
Add second part of oil and then chard stems, onions, carrots and celery to heated oil. Saute until onions soften, 3 to 4 minutes.
Add sausage and stir to combine. Saute until sausage begins to break down and brown in spots, 3 to 4 minutes. Stir in Italian seasoning and salt and cook until fragrant, ~1 minute more.
Pour tomatoes, stock, thyme sprigs and reserved mushrooms over sausage and vegetables. Bring to a simmer. Simmer for 5 minutes to let the flavors come together. Add chopped zucchini and cook just until starting to turn tender, 1 to 2 minutes.
Stir in chard leaves, lemon juice and hot sauce (if using). Taste and season with some salt and pepper.