Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsServes 4 to 6

We like the fennel flavor of Italian sausage, but any chicken sausage will work.

How to Make It

Step 1
1

Heat oil in a large pot over medium-high heat. Cook sausage until browned, stirring often, 10 minutes. Add broth, artichokes, and 2 cups water and bring to a boil.

Step 2
2

Reduce heat to a simmer. Add chard and cook, covered, until wilted, about 3 minutes. Ladle soup into bowls and serve with freshly grated cheese and bread.

Step 3
3

Note: Nutritional analysis is per 1 1/2-cup serving.

Ingredients

 2 tablespoons olive oil
 1 pound Italian chicken sausage, casings removed and meat broken into chunks
 3 cans (15 oz. each) reduced-sodium chicken broth
 1 pound frozen artichoke hearts, thawed and halved
 1 bunch chard (1 lb.), stemmed and chopped
  Parmesan cheese
  Warm ciabatta bread

Directions

Step 1
1

Heat oil in a large pot over medium-high heat. Cook sausage until browned, stirring often, 10 minutes. Add broth, artichokes, and 2 cups water and bring to a boil.

Step 2
2

Reduce heat to a simmer. Add chard and cook, covered, until wilted, about 3 minutes. Ladle soup into bowls and serve with freshly grated cheese and bread.

Step 3
3

Note: Nutritional analysis is per 1 1/2-cup serving.

Italian Chicken Sausage and Artichoke Soup