Juliana Hale Recipe ⟶ Now-or-Later Spicy Sausage Soup

Make this simple and delicious soup for dinner tonight, freeze it for later, or do both! This hearty recipe makes four quarts, enough enjoy some of it tonight and freeze the rest for another meal or lunches during the week. Garnish with shaved Parmesan, if desired.

Ingredients

• 2 (16 ounce) packages bulk spicy pork sausage
• ½ cup chopped onion
• 4 cloves garlic, minced
• 2 ¾ (32 ounce) cartons low-sodium chicken broth
• 1 teaspoon dried Italian seasoning, crushed
• 8 cups coarsely chopped Swiss chard
• 1 large Roma tomato, chopped

Cooking Directions

1. Cook sausage, onion, and garlic in a large Dutch oven over medium-high heat, stirring to break up lumps, until sausage is browned, 5 to 10 minutes. Drain grease.
2. Add broth and Italian seasoning; bring to a boil. Reduce heat and stir in Swiss chard; cook until chard is just wilted, about 10 minutes. Stir in tomato; cook until softened, about 5 minutes.

Nutrition Facts

• calories330.6
• carbohydrateContent5.1 g
• cholesterolContent70.3 mg
• fatContent25.1 g
• fiberContent1 g
• proteinContent20.5 g
• saturatedFatContent9 g
• sodiumContent1238.5 mg
• sugarContent2.1 g