This hearty soup is a perfect lunch or dinner on a cold day. You can serve it with salad or toasted bread, or just enjoy it as it is!
Note: I used Tofurkey Italian Sausage, but you can use the real thing, chicken sausages, or another meat substitute
1 Pound Italian Sausage, Chicken Sausage, or Meat Substitute Sausage Links
1 Large Red Onion, diced
14 Ounce Can Artichoke Hearts, drained and chopped
28 Ounce Can Plum Tomatoes, with juice, chopped
3 Cups Chicken Broth
1 Teaspoon Each Dried Oregano, Basil, and Fennel Seeds
1/4 Pound Penne, Farfalle, or Other Pasta
Salt and Pepper to Taste
Remove the sausage from the casings and crumble. In a soup pot or Dutch Oven, brown the sausage, stirring often, then add the onion and cook 6-8 minutes, or until the onion is translucent. Add the artichokes and tomatoes with their juice. Stir in the broth and seasonings. Bring to a boil over high heat, then reduce the heat and simmer 30 minutes. Cook the pasta according to the package directions, then drain and add to the soup pot.