Chicken Tortellini With Spinach

Ingredients

5 links sweet Italian chicken sausage, 14 oz package, I use Premio brand
olive oil spray

1 cup carrots, diced

1 cup celery, diced

1 cup onion, diced

3 cloves garlic, minced

1 tsp Italian seasoning

1 tsp kosher salt

1 tbsp tomato paste

14 oz diced tomatoes, canned, with juices

48 oz reduced sodium chicken broth

12 oz cheese tortellini, frozen, appx 3.5 cups, I used Gina Italian Village brand

8 oz spinach, fresh

Prep the vegetables: dice the carrots, celery and onion. Mince the garlic.

Preheat a Dutch oven or large pot over medium high heat. Add olive oil spray.

Slice into the sausage to remove the sausage meat from the casings. Discard the casings.

Add the sausage to the pot. Break apart with a wooden spoon.

Cook the sausage for 5 minutes or until it starts to brown. It will still be partially pink.

Add more olive oil spray, and then add the diced carrots, celery and onion.

Cook for another 5 minutes, until the vegetables are tender and the sausage is cooked through.

Add the minced garlic and cook for another 1-2 minutes or until fragrant.

Add the Italian seasoning, kosher salt, and tomato paste. Stir to combine.

Add the diced tomatoes and broth. Stir well.

Bring the liquid to a boil; simmer the soup for 20 minutes.

Taste for seasoning, adjust as needed.

Add the tortellini to the broth, and the spinach. Stir to combine.

Cook the tortellini (according to package directions) or until they float to the top and are tender.