Italian Chicken Sausage and Artichoke Soup

Photo: Annabelle Breakey; Styling: Karen Shinto
We like the fennel flavor of Italian sausage, but any chicken sausage will work.

Yield:

Serves 4 to 6

Recipe from

Recipe Time

Total: 40 Minutes

Nutritional 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

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

Preparation

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.

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

Note:

January 2011