Souped up!

 March 2, 2011
Posted by jenn

Italian Chicken Sausage & Artichoke Soup


Courtesy of Sunset Magazine… Enjoy!

(Serves 4-6/40 minutes)

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

1. Heat oil in large pot over medium heat. Cook sausage until browned, stirring often, 10 mins. Add broth, artichokes, and 2 cups water and bring to a boil.
2. Reduce heat to a simmer. Add chard & cook, covered, until wilted, about 3 minutes. Ladle soup into bowls and serve with fresh grated cheese & bread!

Soothing, filling and delicious!

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