Sausage and Chard Soup

Sausage and Chard SoupRecipe
Photo: Antonis Achilleos; Styling: Elizabeth Blake


Serves: 4

Cost per Serving:


Recipe from


Recipe Time

Prep: 30 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 340
Fat 13 g
Satfat 4 g
Protein 26 g
Carbohydrate 31 g
Fiber 8 g
Cholesterol 23 mg
Sodium 1289 mg


2 tablespoons olive oil
1 pound Italian sausage, cut into 1-inch slices
1 large onion, cut in half and thinly sliced
2 ribs celery, chopped
2 cloves garlic, minced
Pinch of crushed red pepper
6 cups low-sodium chicken broth
1 14.5-oz. can diced tomatoes with juice
2 15-oz. cans cannellini beans, drained and rinsed
Salt and pepper
1 small bunch Swiss chard, stems removed, leaves chopped (about 3 cups)
2 tablespoons chopped fresh parsley
Grated Parmesan, optional


1. Warm oil in a pot over medium heat and cook sausage until browned, about 10 minutes; transfer to a plate. Add onion and celery to pot and sauté until beginning to brown, 10 to 12 minutes. Add garlic and red pepper; sauté for 1 minute.

2. Pour in broth, raise heat to high and bring just to a boil, scraping up brown bits from pot. Return sausage to pot; stir in tomatoes and beans. Bring back to a boil, reduce heat to low; simmer for 15 minutes.

3. Season soup with salt and pepper. Stir in chard; cook until wilted, about 1 minute. Stir in parsley and top with Parmesan, if desired.


Make it ahead

TO FREEZE: Do not add chard or parsley. Let soup cool. Transfer to a freezer-safe container (leave 1/2-inch space at the top) and freeze.

TO SERVE: Thaw in fridge overnight. Reheat over medium-low heat, stirring, for 35 minutes. Stir in chard and parsley; cook for 1 minute.

Also featured in: All You, January 2013;