When Molly’s husband, Nick, is in full-time harvest mode, she likes to have a few dinner go-to recipe that are quick and easy but packed with flavor…and this is one of those! The combo of the spicy sausage and sweet squash is what makes this soup so good and the bitter greens bring it home. It’s hearty and comforting, and like most soups, it just gets better with time!
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings (about 2 1/2 quarts) |
Ingredients
- Neutral oil, for drizzling
- 5 links (16 ounces/425 grams) hot Italian sausage, removed from casings
- 1 1/2 pounds (680 grams) butternut squash (about 1/2 medium squash), peeled and cut into 1/2-inch chunks
- 2 stalks celery, finely chopped
- 1 large yellow onion, finely chopped
- Kosher salt
- 2 teaspoons chopped fresh rosemary
- 3 garlic cloves, finely chopped
- 2 fresh bay leaves
- One 28-ounce can whole San Marzano tomatoes
- 6 cups (1.4 kilograms) water
- 1 quart (960 grams) low-sodium chicken broth
- One 15.5-ounce (439-gram) can cannellini beans, drained and rinsed
- One 15.5-ounce (439-gram) can garbanzo beans, drained and rinsed
- 1 pound (454 grams) Swiss chard, leaves coarsely shredded, tender stems sliced
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- Toasted, crusty sourdough bread, for serving
Instructions
- Heat a drizzle of neutral oil in a large Dutch oven over medium-high heat. When the oil is hot, add the sausage. Using a wooden spoon, break up the sausage into small pieces and cook until the meat is no longer pink, 3 to 5 minutes. Reduce the heat to medium. Add the butternut squash, celery and onion. Season with a couple good pinches of salt and cook until just softened, 5 to 8 minutes. Add the rosemary, garlic and bay leaves. Stir and sauté until fragrant, 1 to 2 minutes. Add the tomatoes, breaking them up with your spoon, then add the water, chicken broth, cannellini beans and garbanzo beans. Bring to a boil, then reduce to a simmer. Simmer until slightly reduced and fragrant and the flavors have nicely developed, 25 to 30 minutes.
- Stir in the chard leaves and stems and allow to cook until wilted, 3 to 5 minutes. Taste and season with salt and freshly ground black pepper as needed.
- Ladle the soup into bowls. Drizzle with olive oil and finish with a couple grinds of black pepper. Serve with sourdough bread for dunking. The soup will keep in a covered container in the fridge for 3 to 4 days or can be frozen for up to 2 months.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 483 |
| Total Fat | 29 g |
| Saturated Fat | 6 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 9 g |
| Sugar | 8 g |
| Protein | 18 g |
| Cholesterol | 31 mg |
| Sodium | 1419 mg |
Reviews
This was sooo Yummy! I only used 4 cups of water only bc my dutch oven is small. But it was very flavorful. I love this
This was delicious! Followed the recipe using 6 cups water and 1 qt broth, but ended up adding a little bouillon. The sausage I bought gave it quite a kick! If making for someone with low spice tolerance I would do what another commenter suggested and sub 1/2 mild sausage.
I used all chicken broth as the other comments suggested and it worked perfectly. I also mixed the sausage with 1/3 hot and 2/3 mild. Wasn’t too spicy and gave it just the right amount of kick. Would definitely make again.
Loved this recipe! Strongly recommend only using all chicken broth versus part broth and water. I ended up adding chicken bouillon when I reheated it to enhance the flavor along with some additional minced garlic and red pepper flakes. Those adjustments made it perfect for me. Topped it with a homemade garlic-herb cheese sourdough crouton which was the perfect addition.
So fast, easy and delicious!! Making again for sure
Delicious!! No Swiss Chard so I used Kale instead. Definitely making again!!
Delicious recipe. I hadn’t used Swiss chard before. Definitely a keeper.
I also roasted the butternut squash seeds and made croutons with the bread. I used rosemary and garlic salt to season them.. It turned out great! I’m was glad to find a recipe to use some of my Swiss chard.