Categories: Soup

Ingredients

• 2 lbs. bulk spicy pork sausage
• 1/2 cup chopped onion
• 4 garlic cloves, minced
• 32 oz. chicken broth
• 1 tsp Italian seasoning, crushed
• 8 cups coarsely chopped Swiss chard
• 2/3 cup chopped roma tomato

Directions

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

2. Add broth and Italian seasoning; bring to a boil. Reduce heat and stir in Swiss chard; cook until chard is just wilted. Stir in tomato. Garnish with shaved Parmesan.

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