Spicy Sausage Soup

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  • Makes: 6 servings
  • Start to Finish: 25 mins

Spicy Sausage Soup

Directions

  1. In a Dutch oven, cook meat, onion, and garlic until meat is browned, stirring to break up meat as it cooks. Drain off fat.
  2. Stir broth and Italian seasoning into meat mixture. Bring to boiling; reduce heat. Stir in Swiss chard; cook just until wilted. Stir in tomato; cook for 1 minute more. If desired, top each serving with Parmesan Cheese Crisps. Makes 6 servings.

From the Test Kitchen

Freezing Tip

Prepare soup through Step 1. Let soup cool. Transfer soup to a freezer-safe container, leaving about 1/2 inch of space between the top of the soup and the rim of the container. Label and freeze up to 3 months. Reheat in the microwave or on the stove-top. Continue with Step 2. Make the Parmesan Crisps the day you are serving the soup.

Parmesan Cheese Crisps

Directions

  1. Preheat oven to 400 degrees F. Coarsely shred Parmesan cheese. Line a baking sheet with parchment paper or nonstick foil. Place about 1 tablespoon of the shredded cheese on prepared sheet; pat into a 2-inch circle. Repeat with remaining cheese, allowing 2 inches between circles. Bake for 7 to 8 minutes or until bubbly and lightly golden. Let stand on baking sheet for 1 to 2 minutes or until cooled but still pliable. Carefully peel off paper or foil. Place cheese crisps on a wire rack; cool completely.
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Nutrition Facts (Spicy Sausage Soup)

  • Per serving:
  • 227 kcal ,
  • 16 g fat
  • (6 g sat. fat ,
  • 48 mg chol. ,
  • 1258 mg sodium ,
  • 6 g carb. ,
  • 1 g fiber ,
  • 11 g pro.
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