Hearty Fall Harvest Vegetable Sausage Soup

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. This recipe uses flavorful vegetables and low-fat chicken salad to mix together in a delicious one-pot meal. Try it with the Airy Keto White Bread!

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.

Nutrition Facts

Serving Size 2 servings

Servings 1

Amount Per Serving
Calories 202

% Daily Value *
Total Fat 942g1450%
Cholesterol 16mg6%
Sodium 763mg32%
Total Carbohydrate 2035g679%

Dietary Fiber 627g2508%
Protein 1028g2056%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Hearty Fall Harvest Vegetable and Sausage Soup