Sausage, Potato and Swiss Chard Soup

This soup was super quick to make, which was a good thing because I lost track of time and before I knew it, it was almost dinner time. From start to finish, including all chopping, took about 30 minutes. I was a little hesitant while I was cooking it, not sure how it was going to work out. It came together really nicely, and I will make it again sometime. You could use other kinds of sausage, I opted for hot Italian, and it was pretty spicy.

Sausage, Potato and Swiss Chard Soup (adapted from Canadian Living)
- 1 lb hot Italian sausage
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups cubed peeled potatoes
- 1/2 tsp Herbs de Provence (you could use Italian herb seasoning here)
- 1/2 tsp pepper
- 1/4 tsp hot pepper flakes
- 3 cups water
- 1 cup broth (I opted for beef, but veggie or chicken would work too)
- 2 cups packed coarsely chopped Swiss chard leaves (I'm sure kale or spinach would work too)
- Parmesan cheese to garnish

Cut sausage into 1-inch pieces. In large saucepan or dutch oven heat oil over medium-high heat. Brown sausage (about 5 minutes). Transfer to bowl and drain fat from pan.

Add onion, garlic, potatoes, herbs, and peppers to pan. Fry over medium heat, stirring occasionally until onion is softened (about 5 minutes). Add water and stock; bring to boil. Return sausage to pan, being careful not to add back too much accumulated fat. Reduce heat, cover and simmer until potatoes are almost tender, about 7 minutes.

Add Swiss chard; simmer, covered, until tender, about 5 minutes. Top with Parmesan cheese.