1 pound chicken sausage
1 cup carrots, diced
1 cup celery, diced
1 can diced tomatoes
4 cups chicken broth
1 teaspoon Italian seasoning
2 cups spinach or kale
Salt and pepper to taste
In a large pot over medium heat, add the chicken sausage. Cook until browned, about 5-7 minutes. Ensure you break it up into bite-size pieces as it cooks.
Add the diced carrots and celery to the pot. Sauté for about 4-5 minutes until they begin to soften.
Stir in the diced tomatoes (with juices) and chicken broth. Bring the mixture to a boil.
Add the Italian seasoning, salt, and pepper. Taste and adjust the seasoning as per your preference.
Reduce the heat and let the soup simmer for about 15 minutes, allowing the flavors to meld.
Stir in the spinach or kale, and cook for an additional 5 minutes or until the greens are wilted and tender.
Ladle the soup into bowls and enjoy while hot! Consider garnishing with fresh herbs or a sprinkle of Parmesan cheese if desired.