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Italian Chicken Sausage and Artichoke Soup

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 40 mins

Serves 4 to 6

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


  • 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

Nutrition Information

  • calories 225
  • caloriesfromfat 51 %
  • protein 20 g
  • fat 13 g
  • satfat 2.8 g
  • carbohydrate 8.6 g
  • fiber 5.2 g
  • sodium 611 mg
  • cholesterol 81 mg

How to Make It

  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.

  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.

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