Sausage, White Bean, and Swiss Chard Soup With Puff Pastry Lid

Hearty sausage, white bean, and Swiss chard soup topped with a flaky puff pastry lid. A cozy, comforting winter soup recipe.

This is the kind of soup I crave all winter long. It is hearty and comforting, with sweet Italian sausage, creamy white beans, and tender Swiss chard in a silky broth that tastes like you simmered it all day.

And then there is the puff pastry lid. It is such a simple step, but it makes each bowl feel special. The pastry bakes up golden and crisp, and when you set it on top of the warm soup, it is hard to resist breaking into it right away.

This is my easy go-to company meal. I make the soup the day before, and then all I have to do is heat it up and make the beautiful puffy lids just before we eat. I like to serve it with artisan bread and a crunchy salad. Sausage, white bean, and Swiss chard soup is a real winner.

If you love soup season, you may also like my roundup of 7 Hearty and Delicious Fall Soup Recipes. Soup is a perfect dinner for cooler weather.

What Is Sausage, White Bean, and Swiss Chard Soup

This soup is a hearty winter soup made with sweet Italian sausage, sautéed vegetables, white beans, and Swiss chard. Everything is stirred into a creamy broth, then served with a crisp puff pastry lid on top. It is filling, flavorful, and perfect for a family dinner or an easy meal with friends.

Why You Will Love It

Ingredient Notes

Sweet Italian sausage: Remove the casing before cooking, then break it up in the skillet.
Onion, carrot, celery: This trio gives the soup great flavor.
Swiss chard: Thinly slice the leaves. If the leaves are wide, cut them lengthwise first.
White beans: Rinse and drain so the broth stays creamy and clean tasting.
Stock: Chicken or vegetable: stock both work well. However, I think chicken stock works best for adding flavor.
Puff pastry: Bake it separately, then top each bowl right before serving.

What Makes Puff Pastry So Special

Puff pastry is a light, buttery dough that bakes up into delicate, flaky layers. It is sold frozen and found in most grocery store freezer sections, and it is one of the easiest ways to make a simple dish feel special.

Using puff pastry as a lid for soup may look impressive, but it is surprisingly easy. You do not need any special skills, and there is no shaping or decorating involved. Simply cutting the pastry to fit the bowl and baking it until golden gives you a beautiful, crisp topping that contrasts perfectly with the creamy soup underneath.

The result is a cozy, comforting soup with just a little wow factor. It is the kind of small touch that makes a weeknight dinner feel thoughtful and makes guests feel you took time to make the meal special.

How To Make The Soup

1. Cook the sausage

Remove the casing from the sausage. Heat 1 tablespoon olive oil over medium-high heat in a 5-quart Dutch Oven. Cook the sausage until it is no longer pink, breaking it up as it cooks. Remove it with a slotted spoon and transfer it to a large bowl.

2. Cook the vegetables

Add an additional tablespoon of olive oil to the Dutch Oven if needed and heat until shimmering. Add the onion, carrot, celery, red pepper flakes, and a few pinches of salt. Cook over medium heat until the vegetables are softened and begin to take on color, about 7 to 8 minutes. Add the garlic and cook for 1 minute. Transfer everything to the bowl with the sausage.

3. Wilt the greens

Add the Swiss chard to the pot and cook until wilted, about 2 to 3 minutes. Transfer the greens to the bowl with the sausage and vegetables. Set aside.

4. Make The Sauce

Melt the butter in a pot over medium-low heat. Add the flour and whisk until combined. Continue cooking for 2 minutes, continually stirring the roux.

Whisk in 1 1/2 cups of the stock, a little at a time, until smooth. Let the sauce thicken, then add the remaining stock and bring it to a boil. Reduce the heat and gently simmer for 10 minutes.

Stir in the rinsed and drained beans, then add the sausage, vegetables, and Swiss chard. Season with salt and freshly ground black pepper.

5. Puff Pastry Lid

Preheat the oven according to the puff pastry directions.

Place the puff pastry on a lightly floured work surface and roll it out lightly to make the creases less noticeable.

Cut the puff pastry to fit the mouths of the bowls the soup will go in, and bake according to the package directions.

When done, ladle the soup into bowls and top each bowl with a puff pastry lid. Serve right away.

Tips for Success

• Bake the puff pastry separately, on its own, which keeps it crisp and prevents it from becoming soggy in the soup.
• Brown the sausage well, cooking until nicely browned, not just cooked through. This adds depth of flavor to the soup.
• Chop vegetables into evenly small, uniform pieces that cook at the same rate and give the soup a nice, balanced texture.
• Only use the leaves of the Swiss Chard. Discard the stems.
• Do not rush the roux cooking. The butter and flour are cooked for a full two minutes, helping prevent a raw-flour taste and creating a smoother broth.

Simple Variations

This soup is very forgiving and easy to adapt based on what you have on hand.

• Swap the greens: Kale or spinach can be used in place of Swiss chard. Add spinach at the end so it just wilts.
• Change the protein: Mild Italian sausage, chicken sausage, or turkey sausage all work well. You can also swap the sausage for 4 oz. of chopped and rendered pancetta.
• Add more vegetables: Diced potatoes or mushrooms are lovely additions, making the soup even heartier.
• Use different beans: Cannellini beans, great northern beans, or navy beans can be used interchangeably.
• Make pie doug lids: Cut lids out of store-bought pie dough, ladle soup into an oven-proof bowl, cover with pie dough, add steam vents, and bake according to package directions.
• Skip the puff pastry: The soup is still delicious on its own if you want to keep it simple.

Storage Ideas

Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave until warmed through.

If you would like to freeze the soup, let it cool completely first. Freeze in freezer-safe containers for up to two months. Thaw overnight in the refrigerator and reheat slowly on the stove.

Always bake fresh puff pastry when serving, as it does not store well once baked.

Serving Suggestions

This soup is hearty enough to serve as a main dish. Pair it with a salad, crusty artisan bread for dipping, or serve it alongside a small charcuterie board for an easy, relaxed meal.

For a more casual gathering, add a few simple finger foods, such as mozzarella sticks or small slices of quiche. These pair nicely with the soup’s rich, savory flavors and make the meal feel complete without much extra work.

When serving guests, ladle the soup into bowls and place the puff pastry lids on top just before bringing them to the table so everything stays warm and crisp.

We often have close friends and neighbors over for a soup dinner like this. So when someone offers to bring something, like a salad or bread, dinner is easy and has that community sharing feel I love!

This soup is deeply satisfying, with layers of flavor that come together in the most comforting way. From the savory sausage to the creamy broth and tender greens, every spoonful feels nourishing and cozy.

If you make this recipe, I hope it brings a little extra warmth to your winter table and becomes one you enjoy again and again throughout the season.

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Kitchen Favorites For This Soup

A few helpful kitchen tools I reach for when making this soup are shared here.

Frequently Asked Questions About This Recipe

Happy cooking, friends…