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Sausage, Chard and Lentil Soup

This soup is SUPER easy and fast to make - it comes together in less than an hour. Katie based it on a recipe from Smitten Kitchen. Change it based on what you have and/or like.  Use white beans or chick peas instead of the lentils, and/or add pasta from LoRe Pasta, change the greens to spinach, kale, escarole or endive.  Serves 5-6


1 lb. sweet Italian sausage (from Purely Farms)

1 medium onion, diced

2 celery stalks, diced

3 medium carrots, diced

3 medium potatoes, peeled and diced

1/2 lb. mushrooms (optional) (From Shibumi Farm)

2 gloves garlic, sliced

1 cup green lentils, rinsed (or 2 cans white beans or chick peas)

1 28 oz can crushed tomatoes

2 bay leaves

6 cups water

1 bunch Swiss chard, or other dark leafy green, de-stemmed and ribboned

salt and pepper, to taste 


Heat 2 Tablespoons of olive oil in a large saucepan. Remove sausage from casing, and add to the pot. Break up the sausage with a wooden spoon until it is browned and cooked through completely. Once the sausage is fully cooked, add the onion, celery, carrots, potatoes and garlic. Cook until vegetables are slightly soft, and onions are translucent, another 5-8 minutes. Add the lentils, tomatoes, bay leaves and water. Bring to a boil, then lower to a simmer and simmer until the lentils are tender, 30-40 minutes. Once lentils are cooked, remove pot from heat and add the Swiss chard leaves and stir until they are tender. (Note: it is important to wait to add the chard leaves until the end so they stay tender and not wilted in the soup). Season to taste with salt and pepper. Discard bay leaves and enjoy!

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