- 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
- 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
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.
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.