Now-or-Later Spicy Sausage Soup

Make this simple and delicious soup for dinner tonight, freeze it for later, or do both! This hearty recipe makes four quarts, enough enjoy some of it tonight and freeze the rest for another meal or lunches during the week. Garnish with shaved Parmesan, if desired.

Step: 1

Cook sausage, onion, and garlic in a large Dutch oven over medium-high heat, stirring to break up lumps, until sausage is browned, 5 to 10 minutes. Drain grease.

Step: 2

Add broth and Italian seasoning; bring to a boil. Reduce heat and stir in Swiss chard; cook until chard is just wilted, about 10 minutes. Stir in tomato; cook until softened, about 5 minutes.

Per Serving: 331 calories; protein 20.5g; carbohydrates 5.1g; fat 25.1g; cholesterol 70.3mg; sodium 1238.5mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.