Sometimes dinner just magically comes together perfectly. It doesn’t happen often enough in our busy world, so when it does, you want to repeat the experience over and over. This is just such a magical recipe.
As we were preparing for our cross-country move, I stared into an almost empty freezer, trying to figure out what to do with a package of chicken and a package of chorizo. Read more
Cooler weather means it’s time for hearty, heart-warming soups. Not only are soups natural comfort food, but they’re a great way to take advantage of all the fresh produce that’s in season – carrots, celery, cabbage, cauliflower and Swiss chard. Chorizo sausage adds a little spice and smokiness to this chunky, satisfying fall sausage soup.
1 tablespoon olive oil
2 chicken chorizo sausages (~ 8 ounces), sliced
1 medium onion, chopped
2 celery stalks, chopped
2 carrots, sliced
2 garlic cloves, minced
1 red bell pepper, chopped
1 1/2 cups cabbage, thinly sliced or chopped
1 1/2 cups cauliflower, chopped
1 1/2 cups chopped tomatoes (or one 15-ounce can)
1 1/2 cups tomato sauce (one 15-ounce can)
one piece Parmesan rind, optional
4 cups low sodium chicken broth
1 bunch Swiss chard, chopped (~ 5 cups)
1 zucchini, chopped
fresh grated Parmesan cheese for serving, optional
Heat oil in a large pot; add sliced sausages, onion, celery, carrot, garlic and red bell pepper; sauté until fragrant and sausage starts to brown a little, about 5 minutes.
Add cabbage, cauliflower, chopped tomatoes, tomato sauce, Parmesan rind and chicken broth. Bring to a boil; reduce heat to low and cook, covered, for 20 minutes.
Add Swiss chard and zucchini and stir to combine; bring to a boil, then reduce heat to low and cook, covered, for another 15-20 minutes until vegetables are just tender.
Serve with grated Parmesan cheese, if desired.