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.


Recipe Summary

15 mins
25 mins
40 mins
4 quarts


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Cook's Note:

To freeze the soup: Cool completely, then divide among 8 single-serving freezer containers. Seal, label, and freeze up to 3 months. To serve, thaw 1 serving in refrigerator overnight. Transfer to a small saucepan. Cook over medium heat, stirring occasionally, until heated through, about 5 minutes. Or heat in microwave on high for 1 to 2 minutes.

Nutrition Facts

331 calories; protein 20.5g; carbohydrates 5.1g; fat 25.1g; cholesterol 70.3mg; sodium 1238.5mg. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I made it just like the recipe said and we both LOVED it. It is so simple and so good!! I made it to freeze part of it but we thawed it before the week was over and had it again! Definitely a keeper! Read More