For the Stock Base: Heat 1 tablespoon of olive oil in a soup pot. Add 2/3 of the garlic and the leeks and cook, stirring frequently until the leeks are soft and fragrant. Add the stock to the pot and raise the heat to medium high and bring to a boil. Lower the heat to maintain a good simmer and cover. Cook for 15 minutes or so until the leeks are very tender. Allow it to cool for a few minutes (to reduce hot splashing). Using an immersion blender, puree until very smooth. Stir in the herb blend to you taste and set aside.

While the stock is cooking brown the other ingredients. Add a tablespoon of olive oil to a large fry pan, heating over medium heat. Add the sausage in a single layer and cook for 5 minutes until lightly browned, turn and brown other side. Remove from the pan. If your stock is ready add them to the pot.

If needed, add a bit more Olive Oil. Add the artichokes in a single layer and brown them on one side until they have picked up a bit of color. Flip over and brown the other side. Remove from the pan and add to the pot.

Add the onions peppers and reaining garlic to the fry pan, adding a bit more olive oil if necessary. Cook until just beginning to soften. Remove from pan and add to the pot.

Add the chopped spinach and as many grinds as you want of the herb seasoning to the pot and give everything a good stir. Simmer over medium heat at a simmer for 15-20 minutes to give all the flavors a chance to blend.

Give it a taste and add more herb blend, salt, or pepper to your taste, and if it's how you roll, some red pepper flakes. Serve with grated parmesan cheese and some crusty bread.