Soup’s On
What can I say…. I love soup. All kinds of soup. I particularly enjoy making soup as the weather begins to cool here in the midwest. Soups are easy to make, delicious, healthy and fit perfectly into “real life.” I don’t know about your house, but I find that between work, school and social schedules, some nights we all eat at different times. A soup in the fridge is the perfect answer. It is a quick, satisfying and healthy alternative to the drive thru.
This Autumn sausage soup is one of our family favorites. It’s rich, flavorful and a breeze to put together. You can easily adjust the ingredients to your family’s liking as well.
As always, please share your comments and ideas.
A quick note for my gluten free readers. Be sure to find a gluten free chicken broth you like – there are a variety available at most grocery stores and are labeled gluten free. I like Pacific Natural low sodium, found in most grocery stores and Kirkland Natural Chicken Stock found at Costco. You can always make your own as well and I’ll post my favorite chicken broth recipe later this month.
Autumn Soup with Sausage and Greens
Ingredients
- 4 cups swiss chard or greens of choice (spinach, kale) chopped
- 1 tbsp olive oil extra virgin
- 1 large Onion diced large
- 2 cloves garlic minced
- 1 pound italian chicken sausage or pork sausage, casings removed
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 2 sweet potatoes or regular potatoes, peeled & diced large
- 4 cups chicken broth low sodium, gluten free
- 2 cups water
- 4 tbsp Parmesan cheese grated
Instructions
- Wash the swiss chard or other greens of your choice
- Cut the tough stems off the chard and place the leaves in a pile together
- Roll the pile of greens together like a cigar
- Cut the roll of greens into 1/2 inch strips. The fancy name for this technique is chiffonade - sounds cool right?
- Chop the onion into a large dice
- Mince the garlic
- In a large heavy pot, heat the olive oil over medium heat until hot
- Add the chopped onion and cook until the onion is translucent, about 5 minutes
- Add garlic and cook for 30 seconds, until fragrant, but not burned
- Add the sausage,salt and pepper to the pan and sauté, breaking up with a spoon, until browned, about 5 minutes
- Add the sweet potatoes (or regular potatoes) and stir to combine with sausage and vegetables
- Add the chicken broth and water and bring to a boil and then reduce to a simmer
- Add the chopped greens to the pot
- Simmer for about 4 minutes, just until the greens and potatoes are tender.
- Taste the soup and adjust the seasonings to your liking. You may want some additional salt and/or pepper
- Serve with a tbsp of grated parmesan cheese and enjoy!
I just finished supper 30 minutes ago and you’re pictures are still making me hungry!~
looks great: i am going to try it!!
This looks fantastic!!! Thanks for the recipe.
I love swiss chard and I cannot wait to try this! Thanks Maggie!