What I found that day in the pages of the tattered magazine has turned into this chilly season's go-to soup. I saw the picture (the same one that appears here), and I knew I would make it based on looks alone (it was a good first impression, what can I say? I'm a sucker for a sexy soup). When I read the super-simple ingredients and close-to-zero prep time, the deal was sealed.
As advertised, it was quick, delicious, gorgeous and YUMMY! The only change I made to the recipe was to use spinach instead of Swiss chard, since that's what I had in the house.
So, this recipe comes HIGHLY recommended from little old me. Take it or leave it - but trust me - you want to take it.
Italian Chicken Sausage and Artichoke Soup
Sunset Magazine, January 2011
- 2 tablespoons olive oil
- 1 pound Italian chicken sausage, casings removed and meat broken into chunks or rolled into meatballs (the fennel flavor of Italian sausage tastes fantastic in this recipe, but any type of chicken sausage will work)
- 3 cans (15 oz. each) reduced-sodium chicken broth
- 1 pound frozen artichoke hearts, thawed and halved
- 1 bunch Swiss chard (1 lb.), stemmed and chopped (I used spinach)