Kalyn's Kitchen

Sausage and Bean Soup with Chard

Sausage and Bean Soup with Chard is a simple beans and greens soup to make on the stove, and it’s delicious with Parmesan added at the table. If you’d like a lower-carb soup just use less beans and more sausage and chard. 

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Sausage and Bean Soup with Chard square image of two bowls of soup with Parmesan

Long before I ever started thinking about watching my carbs, I was a big fan of turkey Italian Sausage, something I use in dishes like Sausage and Basil Marinara Sauce and Spicy Cherry Tomato Sauce for Zucchini Noodles. This Sausage and Bean Soup with Chard soup also has Italian Sausage, but it’s very difference than those recipes, since there are no tomatoes.

The combination of sausage, beans, and greens was inspired by one I saw in a cookbook somewhere, but I only jotted down “sausage, beans, and escarole, soup” so I can’t tell you where I found it. However I can tell you it was a combination that really worked. When I created this recipe I had just picked the last of my Swiss Chard, and it was a bit chilly that day, so it seemed like this soup was a recipe whose time had come. Here are some highlights and step-by-step photos of how I made it. And check out my Salute to Swiss Chard for more Swiss Chard ideas!

Italian Sausage and Bean Soup with Chard found on KalynsKitchen.com

How to Make Sausage and Bean Soup with Chard:

(Scroll down for complete recipe with nutritional information.)

  1. Start chicken stock or broth simmering in a large pot, with dried herbs added.
  2. Squeeze turkey sausage out of casing and saute, breaking into small pieces.  Then add the cooked sausage to the soup pot and continue simmering.
  3. For added flavor, saute onions in the same pan as you browned the sausage, scraping the bottom to remove any browned sausage bits.
  4. Add beans, onion, and garlic to stock and continue to simmer.
  5. I originally created this recipe when I had garden chard, but this time I had to buy a bunch of Swiss chard, which looked like this.
  6. Cut them thick stems off the chard, then lay the leaves on top of each other and cut into ribbons that are about 1/2 inch wide. (Sometimes I cut them in half the other way if the leaves are big because I don’t like long pieces of greens in my soup.)
  7. After the soup has simmered about 30 minutes, add the chard and continue to simmer at least 10 minutes more, or until the chard is soft.
  8. Soup is done when greens are cooked and somewhat breaking apart and flavors are well blended.
  9. Serve with freshly grated parmesan cheese. 

More Soups with Italian Sausage:

Spicy Sausage, Lentil, and Tomato Soup
Yellow Split Pea Soup with Italian Sausage
Crockpot Sausage, Peppers, and Bean Stew
Lentil, Sausage, and Cabbage Soup

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Sausage and Bean Soup with Chard square image of two bowls of soup with Parmesan

Sausage and Bean Soup with Chard

Yield 8 servings
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes

This Sausage and Bean Soup with Chard is simple to make and so delicious!


  • 8 cups chicken broth (see notes)
  • 1 tsp. dried basil
  • 1 tsp. ground fennel
  • 19.5 oz. package turkey Italian Sausage (see notes)
  • 2 T olive oil (to brown sausage and saute onions)
  • 1 medium onion, chopped in 1/2 inch pieces
  • 1 tsp. garlic puree
  • two 15 oz. cans white beans
  • 1 bunch Swiss Chard, chopped
  • freshly grated Parmesan cheese for serving


  1. In large soup pot, put chicken stock (preferably homemade), dried basil, and ground fennel (affiliate link) and bring to a low simmer.
  2. Simmer broth and herbs while you prepare other ingredients.
  3. Squeeze sausage out of the casing and saute in 1 tablespoon olive oil until sausage is well browned, breaking up with the back of metal turner as it browns. Remove the browned sausage and add it to the simmering soup pot.
  4. In the same pan saute onions until they are softened, adding 1 tablespoon more olive oil, or as needed. Scrape browned sausage bits off bottom of the pan as the onions cook.
  5. When onions are soft, add garlic and saute 1-2 minutes.
  6. Add onions and garlic to the soup pot, then deglaze the pan with about 1/2 cup water, scrape off browned bits in the bottom of the pan, and add that to the soup pot.
  7. Add the beans with juice, rinsing out each can with about 1/4 cup water and continue to let the soup simmer.
  8. Wash chard well, cut off stems, lay about six leaves on top of each other, fold in half lengthwise, and cut into ribbons about 1/2 inch wide. I like to cut the ribbons into smaller lengths so you don’t get long pieces of chard which are hard to get into the spoon.
  9. When the soup has simmered at least 30 minutes, add chard ribbons and simmer about 10 minutes more, or until chard is softened and flavors are well blended.
  10. Serve soup hot, with freshly grated Parmesan cheese to add to each bowl.
  11. If you happen to have a Parmesan rind in the fridge, add it to the soup when you first start simmering for added flavor.


I would definitely use homemade chicken stock if you have it, but you can also use four cans of chicken broth and a little water to make 8 cups. You can use any turkey or chicken sausage you prefer, but I like this soup with hot turkey Italian sausage.

This soup freezes well, although you may not have any left!

Recipe created by Kalyn with inspiration from a cookbook which can’t be credited because I didn’t write down the name.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 341Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 69mgSodium: 1441mgCarbohydrates: 30gFiber: 7gSugar: 2gProtein: 29g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sausage and Bean Soup with Chard is good for any low-glycemic diet, including any phase of the original South Beach Diet. Soup with beans is too high in carbs for low-carb diets, but you could make a good soup with much less carbs by using less beans and more sausage and chard.

Find More Recipes Like This One:
Check out Soup Recipes for more tasty soups. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    39 Comments on “Sausage and Bean Soup with Chard”

  1. I make a soup like this. I use spinich a lot of times as a green. Also, the sausage drippings, along with a little added olive oil is great to make croutons from some stale bread to top the soup with. A little feta or salata ricotta on top goes really well too.

  2. Just made and ate this wonderful soup, delicious!

  3. The soup sounds delish! I’m going to put the ingredients on my next shopping list and try to put a pot together.

  4. I love rustic Italian soups. This sounds perfect for this time of year.

    And I’m not doing any cooking, either. Just hanging out here in the desert, looking forward to the New Year.

    Health, peace and happiness to you in the New Year, Kalyn! xoxo

  5. By just looking at the soup, I feel warm already (what a cold house I’m in). Merry Christmas Kalyn.

  6. Wonderful recipe, Kalyn. It has so many of the things that I love. It would be just the thing to eat, with the cold weather we’re getting. Happy Holidays to you!

  7. Comments after this one are from 2007 when I updated this as a recipe favorite.

  8. Lucette, thanks for answering!! I am going to try growing it for sure next summer!!

  9. Kale has been no harder to grow for me than swiss chard. It is a crucifer, I think, so it can get eaten by those little moths like cabbage and broccoli though.

  10. Fall weather and soups are such a hearty combination.. Thanks. BTW,I did try ur steamed asparagus with olive oil and lemon juice nad really loved the flavors.

  11. Looks marvellous! I can see that being a warm and hearty bowl that goes well with a night in front of the telly 😀

  12. This is a nice fall weather soup…I love beans!

  13. mmm! i love italian beans and greens as my noni callied it!

  14. Yes! Bean soup with sausage. I’m in the mood for it, too. I like your addition of chard.

    Hey – Wheresmymind; use vegan sausage. It’ll work. 😉

  15. Alysha, I loved the combination of beans and greens.

    Bill (WMM), if she’s a good wife otherwise, I think you should still keep her!

    Christine, I discovered last winter how many types of greens I really do like, and chard is one of my favorite.

    Hi Bruno, it’s really cold here today!

    Lucette, I must try growing kale. Is it hard to grow?

  16. Hmmm–I don’t have swiss chard, but there’s still some kale in my garden.

  17. Sounds good Kalyn… especially w/ the cool weather on hand!

  18. Umm, sounds like a wonderful soup, Kalyn — spicy and warming all the way to your toes. I love swiss chard — just found out that our winter market is going to have it this year!!

  19. Great fall dish! I wish my wife wasn’t a veggie head…I’d so make this 😉

  20. Mmmmm…I’m adding that soup to my “to try” list. We recently tried an Italian Soup recipe that was super easy and very tasty. This one is different though – I like that it has beans and it’s another way for us to try swiss chard.