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 Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 225
  • Calories from fat: 51%
  • Protein: 20g
  • Fat: 13g
  • Saturated fat: 2.8g
  • Carbohydrate: 8.6g
  • Fiber: 5.2g
  • Sodium: 611mg
  • Cholesterol: 81mg


  • 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


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