Italian Chicken Sausage and Artichoke Soup

Ingredients

• 1 lb chard stemmed chopped
• 45 oz chicken broth reduced-sodium canned
• 1 pound mild chicken sausage italian
• 4 servings warm ciabatta bread 
• 1 pound artichoke hearts frozen thawed halved
• 2 tablespoons olive oil 
• 4 servings parmesan cheese 

Equipment

• bowl
• ladle
• pot

Directions

1. Heat oil in a large pot over medium-high heat. Cook sausage until browned, stirring often, 10 minutes.
2. Add broth, artichokes, and 2 cups water and bring to a boil.
3. Reduce heat to a simmer.
4. Add chard and cook, covered, until wilted, about 3 minutes. Ladle soup into bowls and serve with freshly grated cheese and bread.