Sausage and Chard Soup
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.