1/2 tbs extra virgin olive oil
1 large shallot, diced
1 lb ground sausage
1 quart chicken broth
1 quart water
1 lemon, juiced
1 heaping cup chopped asparagus
1 heaping cup chopped artichoke hearts
10 oz tortellini
1 head rainbow swiss chard
Locatelli cheese, shredded
salt and pepper to taste
Allow shallots to simmer in oil for about three minutes, then add sausage and brown. Drain the fat and add broth, water and lemon juice.
Add asparagus and artichoke hearts and cook over medium heat for about 15 minutes. Add tortellini and rainbow swiss chard and cook for an additional 6-8 minutes.
Sprinkle with Locatelli cheese and serve. The swiss chard gave the broth an unexpected pink color so it's tasty and quite pretty. Not bad for a shot in the dark!