Here is a quick and easy soup to make for one of those cold nights! It is easy to prepare and tastes great!
2 TBS extra virgin olive oil
1# hot Italian pork sausage, bulk
1 49 oz. can of chicken broth
2 cups of water
2 packages of C&W frozen artichoke hearts, thawed
1 bunch of Swiss chard
1 10 oz. package of white or crimini mushrooms, pre-sliced and washed
Prepare the chard by removing the center stem and then chopping the leaves.Heat the olive oil in a soup kettle over medium high heat and crumble in the sausage. Cook, stirring often, until browned. Next, add the broth, water, artichokes and mushrooms and bring to a boil. Reduce heat to a simmer. Then add the chard. Cook for about 5 minutes until the chard is just cooked.
Ladle into bowls and grate a bit of Asiago over the top! Enjoy!