This is such a tasty soup that comes together pretty effortlessly. Especially if you prep everything ahead of time. Try this the next time its a little gloomy out. 


  •  2 tablespoons extra-virgin olive oil
  •  1/2 onion diced
  •  1 leek (white and light green parts only), chopped
  •  1 clove garlic minced
  •  8 oz Swiss chard leaves shredded
  •  1/2 teaspoon salt
  •  1/4 teaspoon pepper
  •  1/4 teaspoon dried thyme
  •  6 cups Homemade Poultry Stock recipe – I’ve used vegetable stock also
  •  1 cup cooked small pasta such as stelline (stars), orzo or ditali
  •  2 tablespoons lemon juice
  •  grated parmesan cheese (optional)


  1. In Dutch oven, heat oil over medium heat; sweat onion and leek until softened, about 5 minutes.
  2. Add garlic, Swiss chard, salt, pepper and thyme; cook until chard is wilted, about 5 minutes.
  3. Add stock and bring to boil; reduce heat, cover and simmer until chard is softened but not darkened, about 10 minutes. Transfer 1 cup (250 mL) to blender and purée; return to pot and heat through.
  4. Stir in pasta and lemon juice. Serve sprinkled with Parmesan cheese (if using).