Italian Sausage and Chard Soup with Simple Garden Salad
A hearty, rustic soup featuring Italian sausage, Swiss chard, mushrooms, and carrots in a savory chicken stock base. The combination of tender sausage and earthy chard creates a satisfying meal, while the accompanying fresh salad with red wine vinaigrette provides a crisp contrast. Perfect for cool evenings when you want something warming yet balanced. The recipe cleverly uses different portions of garlic and oregano for both the soup and vinaigrette, streamlining preparation while building complementary flavors throughout the meal.
Ingredients
- 6 sprigs Parsley, chopped(optional)
- 2 cloves Garlic, chopped
- 1 Onions, small, diced
- 1 bunch Chard, any type, leaves torn and stems chopped into 1/2 inch piecesSpinach or kale1:1availability
Similar nutritional profile
- 8 oz Carrots, diced
- ½ lb Mushrooms, brown, sliced
- 1 can Tomatoes, diced, 14 oz, drained
- 1 Tbsp Oil, cooking
- ½ lb Italian sausage, uncooked
- 2 ½ cups Stock, chicken
- 1 Bay leaves
- ½ tsp Oregano, dried
- 1 heart Lettuce, romaine, chopped
- 6 oz Cucumbers, chopped
- 1 clove Garlic, chopped
- 2 Tbsp Vinegar, red or white wine
- 1 Tbsp Lemon juice
- 1 tsp Honey
- ½ tsp Basil, dried
- ½ tsp Mustard, Dijon
- 3 Tbsp Oil, olive
Instructions
- 1
Heat Dutch oven over medium-high heat
- 2
Add cooking oil and Italian sausage removed from casing
- 3
Saute sausage until golden for 4 to 6 minutes
- 4
Drain any fat from pot
- 5
Add garlic for soup, onions, chopped chard stems, and carrots to pot
- 6
Saute for 3 minutes
- 7
Add tomatoes, stock, bay leaf, and oregano for soup
- 8
Cover and bring to a boil
- 9
Add mushrooms and simmer uncovered for 10 to 12 minutes
- 10
Chop garlic for salad
- 11
Combine garlic, vinegar, lemon juice, honey, oregano for salad, basil, and mustard
- 12
Slowly add olive oil while whisking
- 13
Season vinaigrette with salt and pepper to taste
- 14
Add chard leaves to soup
- 15
Cook for another 5 minutes
- 16
Season soup with salt and pepper to taste
- 17
Remove bay leaf
- 18
Ladle soup into bowls and top with parsley
- 19
Toss vinaigrette with lettuce and cucumbers
Tips
Look for pre-sliced mushrooms to save prep time
Use different portions of garlic and oregano for the soup and salad as specified
Remove bay leaf before serving to avoid accidental consumption
Good to Know
Refrigerate soup for up to 3 days, salad components separately
Soup can be made day ahead, reheat gently; prepare salad just before serving
Serve soup hot with fresh salad on the side
Common Mistakes
Drain sausage fat to avoid greasy soup
Remove bay leaf before serving to prevent choking hazard
Add chard leaves at the end to prevent overcooking
Substitutions
Vegan Options
General Alternatives
Similar nutritional profile
FAQ
Can I use a different type of sausage?
Yes, any Italian-style sausage works well. Turkey or chicken sausage can be substituted for a lighter option.
What if I cannot find chard?
Spinach, kale, or collard greens make excellent substitutes. Adjust cooking time as spinach cooks much faster.
How long will the soup keep in the refrigerator?
The soup will stay fresh for up to 3 days refrigerated. Reheat gently and add fresh herbs before serving.