Italian Chicken Sausage and Artichoke Soup

2 tablespoons olive oil
1 pound Italian chicken sausage, casings removed and meat broken into chunks
3 cans (15 oz. each) reduced-sodium chicken broth
1 pound frozen artichoke hearts, thawed and halved
1 bunch chard (1 lb.), stemmed and chopped
Parmesan cheese
Warm ciabatta bread

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

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