Preheat oven to 400°F. Line a large baking sheet pan with parchment paper and set aside.

Quarter artichokes, place in a small bowl, and set aside.

Preheat a large pot over medium-high heat.

While the pot heats up, use the tip of a knife to slice down the length of each sausage; peel off casings and discard.

Once the pot is hot, add oil and swirl to coat the bottom. Add sausage and cook, breaking the meat apart with a spoon, until brown and crumbly, 4-5 minutes.

Meanwhile, finely grate Parmesan. To make the crisps, measure out 1 tbsp of grated Parmesan and place in a pile on the baking sheet. Repeat with remaining Parmesan, keeping the piles a few inches apart.

Place baking sheet in the oven and bake until Parmesan is lightly browned and crisp, 5-7 minutes. (Watch carefully because they can burn quickly.) Once done, remove from the oven and set aside to cool.

When the sausage is done, add artichokes, broth, tomatoes, and spices to the pot. Stir to combine and bring to a boil.

Once the soup is boiling, reduce heat, and simmer for 5 minutes.

While the soup is simmering, wash and dry the spinach (skip this step if the spinach came pre-washed), then roughly chop.

Add spinach to the soup in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Stir to combine and remove from the heat.

Divide soup between bowls and serve with Parmesan crisps on the side. Enjoy!