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.