Sausage & Greens Soup Recipe

Sausage & Greens Soup Recipe
Sausage & Greens Soup Recipe photo by Taste of Home
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Sausage & Greens Soup Recipe

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I always have an abundance of fresh vegetables on hand, so I wanted to create a delicious soup to enjoy during the colder months. I think I found a winner! —Angie Pitts, Charleston, South Carolina.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 1 tablespoon olive oil
  • 2 Italian turkey sausage links (4 ounces each), casings removed
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 medium carrot, chopped
  • 1 garlic clove, minced
  • 6 ounces Swiss chard, stems removed, chopped (about 4 cups)
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1 bay leaf
  • 1 teaspoon rubbed sage
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 can (15 ounces) no-salt-added cannellini beans, rinsed and drained
  • 1 tablespoon lemon juice

Directions

In a 6-qt. stockpot, heat oil over medium-high heat. Add sausage, onion, celery and carrot; cook 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer.
Stir in Swiss chard, tomatoes, bay leaf and seasonings. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until Swiss chard is tender. Stir in beans and lemon juice; heat through. Remove bay leaf. Yield: 6 servings (2-1/4 quarts).
Originally published as Sausage & Greens Soup in Healthy Cooking Annual Recipes Annual 2016, p25

Nutritional Facts

1-1/2 cups: 155 calories, 5g fat (1g saturated fat), 14mg cholesterol, 658mg sodium, 18g carbohydrate (5g sugars, 5g fiber), 11g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1/2 starch, 1/2 fat.

  • 1 tablespoon olive oil
  • 2 Italian turkey sausage links (4 ounces each), casings removed
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 medium carrot, chopped
  • 1 garlic clove, minced
  • 6 ounces Swiss chard, stems removed, chopped (about 4 cups)
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1 bay leaf
  • 1 teaspoon rubbed sage
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 can (15 ounces) no-salt-added cannellini beans, rinsed and drained
  • 1 tablespoon lemon juice
  1. In a 6-qt. stockpot, heat oil over medium-high heat. Add sausage, onion, celery and carrot; cook 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer.
  2. Stir in Swiss chard, tomatoes, bay leaf and seasonings. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until Swiss chard is tender. Stir in beans and lemon juice; heat through. Remove bay leaf. Yield: 6 servings (2-1/4 quarts).
Originally published as Sausage & Greens Soup in Healthy Cooking Annual Recipes Annual 2016, p25

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