Tuesday, January 24, 2012

Sausage, Potato and Swiss Chard Soup

By The Canadian Living Test Kitchen (Source)

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


  • 1 lb (454 g) Italian sausages
  • 1 tbsp (15 mL) extra virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 3 cups (750 mL) cubed peeled potatoes
  • 1/2 tsp (2 mL) dried Italian herb seasoning
  • 1/2 tsp (2 mL) pepper
  • 1/4 tsp (1 mL) hot pepper flakes
  • 3 cups (750 mL) water
  • 1 cup (250 mL) sodium-reduced chicken stock
  • 2 cups (500 mL) packed coarsely chopped Swiss chard leaves
  • 1/2 cup (125 mL) shaved Parmesan cheese


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.

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For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html

Source : Canadian Living Magazine: November 2006

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