Ingredients:

  • 1 lb pre-cooked chicken sausage, sliced into rounds
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 2 medium gold potatoes, cubed into 1/2 inch pieces
  • 2 cups fresh spinach or chopped kale
  • 6 cups low-sodium chicken broth
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat olive oil in a 5-quart Dutch oven or large stockpot over medium-high heat. Add sliced chicken sausage and cook for 5–7 minutes until edges are golden-brown. Remove sausage with a slotted spoon and set aside.
  2. In the same pot using the leftover fats, sauté diced onion and celery for 5 minutes until onion becomes translucent. Stir in minced garlic and tomato paste, cooking for 60 seconds until fragrant.
  3. Pour in the chicken broth, scraping the bottom of the pot to release the browned bits. Add carrots, potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 15–20 minutes until potatoes are fork-tender.
  4. Stir the seared chicken sausage back into the pot. Fold in the fresh spinach or kale and stir for 2 minutes until greens are wilted. Remove from heat immediately.