Tested till perfect Sausage, Potato and Swiss Chard Soup
Sausage, Potato and Swiss Chard Soup
Photography by Matthew Kimura

Sausage, Potato and Swiss Chard Soup

If you like it hot, use hot Italian sausage. Spinach can substitute for the Swiss chard but heat just until wilted.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2006

Recipe4 out of 5 based on 32 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 lb 1lbItalian sausageItalian sausages
  • 1 tbsp 1tbspextra virgin olive oil
  • 1 1oniononions, chopped
  • 2 2garlic clovegarlic cloves, minced
  • 3 cups 3cupscubed peeled potatopotatoes
  • 1/2 tsp 1/2tspdried Italian herb seasoning
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tsphot pepper flakes
  • 3 cups 3cupswater
  • 1 cup 1cupsodium-reduced chicken stock
  • 2 cups 2cupspacked coarsely chopped Swiss chard leafSwiss chard leaves
  • 1/2 cup 1/2cupshaved Parmesan cheese
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Cut sausage into 1-inch (2.5 cm) pieces. In large saucepan, heat oil over medium-high heat; brown sausage. Transfer to bowl. Drain fat from pan.

Add onion, garlic, potatoes, Italian herb seasoning, pepper and hot pepper flakes to pan; fry over medium heat, stirring occasionally, until onion is softened, about 5 minutes.

Add water and stock; bring to boil. Return sausage to pan; reduce heat, cover and simmer until potatoes are almost tender, about 7 minutes.

Add Swiss chard; simmer, covered, until tender, about 5 minutes. Top with Parmesan cheese.

Nutritional Information Per serving: about

cal 203 pro 12g total fat 12g sat. fat 4g
carb 13g fibre 1g chol 29mg sodium 508mg

% RDI:

calcium 6 iron 8 vit A 3 vit C 10
folate 4
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