4 chicken sausages (sliced)
1 medium onion (diced)
2 carrots (sliced)
2 stalks celery (chopped)
3 cloves garlic (minced)
6 cups chicken broth
1 can diced tomatoes (14.5 oz)
1 teaspoon dried oregano
Salt and pepper to taste
2 cups baby spinach (optional)
In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until they start to soften.
Add the sliced chicken sausage and minced garlic to the pot. Stir well and cook for another 5-6 minutes until the sausage becomes slightly browned.
Pour in the chicken broth and diced tomatoes. Stir in the dried oregano, salt, and pepper. Bring the mixture to a boil.
Lower the heat and let the soup simmer for approximately 15-20 minutes.
Stir in the baby spinach (if using) into the pot and let it wilt for about 2-3 minutes before removing the soup from heat.
Ladle the soup into bowls and serve with crusty bread.