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    Home » Soups » Swiss Chard Soup with Sausage

    Swiss Chard Soup with Sausage

    October 24, 2020 , Updated September 23, 2021 Maria 9 Comments

    Jump to Recipe
    A bowl of Italian squash soup garnished with grated cheese.

    This Swiss chard soup with sausage and squash will quickly become a family favorite. This chard soup is hearty and chunky with Italian sausage simmered in vegetable broth making it a one-pot meal. Loaded with flavor, it’s comfort food at its finest.

    Italian Sausage Squash Soup with swiss chard in a white bowl.

    When the weather takes a turn for the cold, it’s time to make those winter soup recipes.

    You know, hearty homemade soups that include white beans, lentils, kidney beans, and everyone’s favorite escarole and beans!

    Today, I’m sharing one of the best heartwarming soups you will ever make. 

    A bowl of sausage and butternut squash soup.

    Mise en Place

    Before assembling this soup, we need to chop and dice some of the vegetables and herbs. 

    Vegetables and herbs on a wooden board.

    Prep the butternut squash: Wash thoroughly. Use a vegetable peeler to remove the outer peel. Trim the ends and then trim the neck of the squash. Cut each section again in half. Remove all the seeds with a grapefruit spoon. Finally, dice the squash evenly into ½-¾ inch cubes.

    Prep the onion: Remove the outer skin and dice the onion evenly into ¾ inch pieces.

    Prep the garlic:  Crush about 6 garlic cloves with the side of your knife. Remove the papery skins and cut off the tips. Please give them a coarse chop and set them aside. Feel free to adjust this amount based on your personal preference. 

    Prep the herbs: You will need 1 tablespoon of chopped fresh sage and 1 teaspoon of fresh chopped thyme.  

    Prep the chard: Whether store-bought or freshly picked, be sure to rinse the leaves and stems appropriately. Fill a large mixing bowl with water and gently rub off the dirt and sand from each leaf and stem. Remove the ribs from the green leafy part and keep them in two separate piles.  Please give them a rough chop. 

    Instructions

    Place a large stockpot over medium-high heat. Add 1 tablespoon of olive oil, and sauté the chopped onion, frequently stirring for about 5 minutes or until softened.
     
    Italian sausage in the process of being sauteed in a large stockpot.
    Add ½ pound of Italian sausage, mild or hot, and continue to sauté, all the while breaking up the meat until cooked through. 
     
    At this time, add the 6 cloves of chopped garlic, the chopped herbs, and, if desired, a few pinches of red pepper flakes. Cook for another 1-2 minutes. If desired, add ¼ cup of white wine and cook for an additional minute or so.
     
    Add the diced butternut squash, 6 cups of low-fat vegetable broth, 1 bay leaf and the rind of Parmesan cheese.  Turn the heat to high to bring to a boil. Then, reduce the heat and simmer for 25-30 minutes or until you can easily insert a knife into the squash.  Stir occasionally.
     
    Swiss chard being added to the stockpot.
     
    Add the chopped ribs of the Swiss chard. Add ⅓ cup of orzo pasta. Cook according to package directions or until almost al dente. About 2-3 minutes shy of the recommended cooking time, add the rest of the chopped Swiss chard leaves. 
     
    Taste and adjust seasonings.
     
    Stir in 1 teaspoon of lemon juice.
     
    If desired, garnish with some grated Pecorino Romano or Parmigiano Reggiano cheese. 
    Partially cover and simmer for 30-40 minutes or until the lentils are soft. Adjust the consistency of the soup by adding water.
     
    An overhead photo of Italian sausage squash soup and swiss chard with grated cheese

    Tips

    • Cut the vegetables uniformly so that they cook evenly.
    • Roast the butternut squash seeds. Not only are they edible, but they are also a great source of plant protein. One-quarter cup of seeds contains almost 3 grams of plant protein.
    • Swiss chard can be replaced with spinach, escarole, kale or any other green. 
    • If desired, you can easily add other vegetables to this soup (carrot, celery, or even a potato).
    • The addition of parmesan rind will add an incredible amount of flavor to the broth. Remove before serving. 
    • As the soup sits, the orzo will absorb A LOT of the broth. If making this soup to serve at a later time, do not add the orzo. 
    • Use less broth for a thicker bowl of soup.

    Another squash recipe

    The sweet and nutty flavor of winter squash makes it the perfect ingredient to use in soups. In this butternut soup, roasted butternut is combined with pears and ginger making it a real crowd-pleaser. 

    Recipe origins

    About a decade ago, I came across this recipe while watching Emeril Live on the Food Network. The episode was called hearty soups and featured some soups that would eventually take their place among some of my favorites.

    As usual, I played around with the list of ingredients. I skipped the step to blenderize the soup, added swiss chard, switched up the spices, eliminated the cream and butter, and, of course, drizzled some olive oil just before serving. It is an Italian recipe, after all!

    I’m thrilled to add this Italian sausage squash soup to my collection.

    Enjoy!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    Maria

    ★★★★★ If you have made this Italian sausage soup, I would love to hear about it in the comments below and be sure to rate the recipe!

    Italian Sausage Squash Soup with swiss chard in a white bowl.

    Swiss Chard Soup with Sausage

    Whenever the weather takes a turn for the cold, I go to my collection of good-for-the-soul soup recipes like this Swiss Chard Soup with Sausage
    5 from 4 votes
    Print Save RecipeSaved! Pin Rate
    Course: Soup
    Cuisine: Italian
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 8 servings
    Calories: 202kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 1 tablespoon olive oil
    • 1 large onion chopped
    • ½ pound Italian sausage mild or strong, casings removed
    • salt and pepper to taste
    • 6 cloves garlic coarsely chopped
    • pinch red pepper flakes optional, or as much as you like
    • 1 tablespoon sage fresh, chopped
    • 1 teaspoon thyme fresh, chopped
    • ¼ cup white wine optional
    • 1 medium butternut squash diced into ½-¾ inch cubes
    • 6 cups vegetable or chicken broth low fat, low sodium or homemade
    • rind of Parmesan cheese optional
    • 1 bay leaf
    • ⅓ cup orzo
    • 3 cups Swiss chard chopped, about 1 bunch
    • 1 teaspoon lemon juice

    To Garnish:

    • Parmigiano-Reggiano Cheese or Pecorino Romano Cheese

    Instructions

    • Place a large stockpot over medium-high heat. Add 1 tablespoon of olive oil, and sauté the onion, stirring frequently for about 5 minutes or until softened.
    • Add the sausage and continue to sauté, all the while breaking up the meat until cooked through.
    • Add the garlic and the herbs, and cook for another 1-2 minutes.
    • If desired, add ¼ cup of white wine and cook for an additional minute or so.
    • Add the diced squash, the broth, the bay leaf, and the rind of Parmesan cheese.
    • Turn the heat to high to bring to a boil.
    • Reduce the heat, partially cover and allow to simmer for 25-30 minutes or until you can easily insert a knife in the squash. Stir occasionally.
    • Add the chopped ribs of the Swiss chard.
    • Add the orzo pasta. Cook according to package directions.
    • When the pasta is almost al dente, add the Swiss chard leaves.
    • Taste and adjust seasonings.
    • Remove from heat. Stir in the lemon juice.
    • Remove bay leaf and rind of Parmesan cheese.
    • If desired, garnish with grated cheese and serve immediately.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    • Cut the vegetables uniformly so that they cook evenly.
    • Roast the butternut squash seeds. Not only are they edible, but they are also a great source of plant protein. One-quarter cup of seeds contains almost 3 grams of plant protein.
    • Swiss chard can be replaced with spinach, escarole, kale or any other green. 
    • If desired, you can easily add other vegetables to this soup (carrot, celery, or even a potato).
    • The addition of parmesan rind will add an incredible amount of flavor to the broth. Remove before serving. 
    • As the soup sits, the orzo will absorb A LOT of the broth. If making this soup to serve at a later time, do not add the orzo. 
    • Use less broth for a thicker bowl of soup.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *Recipe adapted from Emeril

    Nutrition

    Serving: 1serving | Calories: 202kcal | Carbohydrates: 20g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 886mg | Potassium: 644mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10818IU | Vitamin C: 39mg | Calcium: 81mg | Iron: 2mg
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    This post was originally published on November 15, 2015, and republished on October 24, 2020, with an updated recipe, content and photos. 

     

     

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    Filed Under: Soups

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Elaine

      February 09, 2021 at 10:10 pm

      5 stars
      Excellent recipe!!! Unfortunately I didn’t have all the ingredients called for and with covid #s being bad we are reducing trips to the store.
      Here is what I did so I could make it tonight:
      used 1/4 cup Pastina instead of Orzo
      Used zucchini and carrots instead of butternut squash ( I love butternut squash so that is definitely on the list next time)
      and because we had no crusty bread to eat with it we put croutons and Italian cheese on top
      It was great on this cold evening thanks for the inspiration for dinner
      But next time I do it for reals!

      Reply
      • Maria

        February 09, 2021 at 10:43 pm

        Thank you so much for sharing Elaine, sounds absolutely delicious. Stay safe!

        Reply
      • Maria

        May 06, 2021 at 12:33 pm

        This is a wonderful variation Elaine! Sounds delicious, thanks so much for sharing.

        Reply
    2. Mary Manguso

      December 20, 2020 at 1:59 pm

      5 stars
      Delicious! Made with kale and will try with chard next time!

      Reply
      • Maria

        December 20, 2020 at 2:00 pm

        Thanks for sharing Mary! So healthy with kale!

        Reply
    3. Ur pal val

      April 27, 2018 at 7:10 pm

      5 stars
      Interesting combination of ingredients… looking forward to trying this. Thanks for sharing 🙂

      Reply
      • Maria

        April 28, 2018 at 7:58 am

        Hope you get a chance to try it! Thanks so much for stopping by 🙂

        Reply
        • Becca

          January 15, 2022 at 7:52 pm

          5 stars
          Really good! Happened to have all ingredients on hand from my winter csa and freezer. Omitted noodles to make it gf and reduced spices bc I used dried. Added diced orange pepper with the onions and white beans at the end with the chard. Wonderful on a cold winter’s day 😊

        • Maria

          January 15, 2022 at 11:22 pm

          How wonderful Becca! Thanks so much for sharing.

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