Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons olive oil (-divided)
  • 12 ounces smoked kielbasa sausage (thinly sliced)
  • 1 large yellow onion (chopped)
  • 4-6 cloves garlic (minced)
  • 6 carrots (chopped into 1/2 inch pieces)
  • 4 celery stalks (chopped into 1/2 inch pieces)
  • salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon dried thyme leaves
  • 96 ounces plus more for leftovers low sodium chicken broth
  • 2 dried bay leaves
  • 2 tablespoons Better than Bouillon~chicken flavor
  • salt
  • 2 cups cooked chicken (chopped)
  • 2 9-Ounce package tortellini
  • 2 cups fresh baby spinach
  • 1/2 cup Italian parsley (roughly chopped, optional)

Instruction

  • Heat olive oil in a large stockpot, over medium heat, until it begins to shimmer. Add Kielbasa and brown. Remove to a paper towel-lined plate and set aside.
  • Add remaining 2 tablespoons of olive oil to the stockpot and heat over medium heat, until it begins to shimmer. Add onion, garlic, carrots, celery, 1/2 teaspoon salt, black pepper, red pepper flakes, and thyme. Saute, stirring frequently, until the vegetables are softened but not browned, about 6-7 minutes.
  • Add the sausage back to the stockpot. Add in the chicken broth, bay leaves, and Better than Bouillion. Bring to a boil, reduce heat and simmer 20 minutes. Add the chicken, tortellini and simmer just until pasta is al dente, about 5 minutes. Stir in the baby spinach. Ladle into bowl and garnish with parsley and serve.