My friend, Amy, got this recipe from her friend, Linde. It’s easy, super-fast and delicious. I made a sextuple batch for my Good Samaritan Clinic Staff Christmas party and served it in a huge, electric roaster and it was a huge hit. We added a few cans of cannellini beans to stretch it a bit further too.

I wait to season the soup til the end because the salt and spices from the sausage take a little time to release and it’s easy to get it too salty.

Cook time: about 15min. Serves 4-6

1lb. bulk spicy italian sausage
1 large onion, chopped
1 bunch swiss or rainbow chard, washed well and chopped
1 box low sodium chicken broth
2 cans artichoke hearts, drained and halved (not the marinated kind)

In a large stock pot, brown the sausage with the onion and drain the fat from the pan. Add the chicken broth, 2 cups water, and chard. Bring to a boil and reduce to a simmer until the chard is soft (this is where you can add a can of cannellini beans, drained and rinsed). Season with salt and pepper and serve! The soup is even better the next day.