Sausages, Potatoes and Artichoke Hearts in Tomato Broth

Very homey and hearty, this recipe comes from Food and Wine magazine. Everyone seems to like it, and that makes it a winner in my book. This soup helped to show a friend who thought she didn’t like soup the error of her ways. I’ve incorporated my “improvements,” which include making more broth with additional wine and tomatoes. That little serving in the picture is mine; I have to eat five times a day because I am hypoglycemic, so my portions are smaller. I need to remember to photograph Joe’s serving!

 Sausages, Potatoes and Artichoke Hearts in Tomato Broth

Serves about 4

1 tbsp. olive oil
1 1/2 lbs. mild Italian sausages (I like to use mild Italian turkey sausages)
3 cloves garlic, minced
1 1/2 lbs. boiling potatoes (about 5), cut into 1-inch chunks (Yukon gold or russets work fine)
2 tsp. dried thyme
1 cup dry white (or red) wine
1 can (2 cups) chicken broth or homemade stock
1 large (28 oz.) can crushed tomatoes in thick puree
1 1/2 cups (one 14-oz. can) drained and rinsed quartered artichoke hearts (one 14-ounce can)
1/2 c. chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper

In a large, stainless-steel pot, heat oil over moderate heat and brown the whole sausages on all sides, about 10 minutes. Remove sausages to plate or rimmed cutting board. Pour off all but about a tablespoon of the fat.

Add potatoes, thyme and garlic to pot. Cook, stirring occasionally, until the potatoes are lightly browned, about 5 minutes. Add wine and simmer till it is reduced by about half, approximately 10 minutes.

Meanwhile, slice sausages into bite-size pieces when cool enough to handle.

Stir in the broth, tomatoes, artichoke hearts, about half the parsley, the salt and the sliced sausages. Bring to a simmer and cook, partially covered, until the potatoes are tender, about 30 minutes. Add the rest of the parsley and the pepper. Taste and adjust seasonings.

Serve with crusty bread to sop up the savory broth.