Ingredients
Stock Base
- 1 Tblsp. Olive Oil
- 2 leeks Thinly sliced
- 3 Cloves Garlic Chopped
- 1 Quart chicken stock Home made or low sodium
- 1 Tsp. McCormick Italian Herb Blend Grinder
Soup
- 1 15 Oz, Can Quartered Artichoke Hearts Drained
- Olive Oil Non Stick Spray
- 1 Tsp. McCormick Italain Herb Blend Grinder
- 12 Ounces Cooked Chicken Sausage Sliced 1/4 inch thick
- 1 Tblsp. Olive Oil
- 1/2 Cup Onion Chopped
- 1/2 Cup Red Bell Pepper Chopped
- 2 Cloves Garlic Minced
- 1 10 Oz. Box Frozen Chopped Spinach Thawed and squeezed out
Servings:
Instructions
- For the Stock: Heat the olive oil in a large soup pot over medium heat. Add the leeks and garlic and cook stirring frequently for 5 minutes or so. Add the stock to the pan and raise heat to high. Bring to a boil, reduce the heat to simmer, Cover and cook 15 minutes. Remove from heat and allow to cool for a few minutes. Using an immersion blender puree until smooth. Add the Italian herb blend stir and set aside.
- While the stock cooks, prepare the soup ingredients. Heat the olive oil in a medium fry pan. add the chicken in a single layer and cook 2 minutes or until lightly browned on one side. Turn and brown other side. Remove the sausage from the pan and set aside.
- Add the onions and red pepper to the drippings in the pan. Cook about 5 minutes until the vegetables begin to soften. Add the garlic and spinach to the pan and cook another 3 minutes or so. Remove from heat and set aside.
- To Broil the Artichoke Heats: Pre-heat broiler.Spray a rimmed baking sheet with the non-stick spray. Lay the artichoke hearts on the tray making sure they are not touching. Spray lightly with the cooking spray and sprinkle with the Italian herb blend. Broil for 5 minutes. Turn the artichokes spray the other side lightly and sprinkle with a little more herb blend and broil another 5 minutes. Remove from broiler and allow to cool. Slice in half length-wise. Set Aside.
- Once all of the ingredients are prepared, return the pan of stock to the heat. Bring stock back up to temperature and add the onion spinach mixture, the sausage, and the artichoke hearts. simmer everything for 10-15 minutes to allow flavors to blend.
- Serve with shaved Parmesan or Romano cheese.
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