1(12 oz.) pkg. of fully cooked Italian sausage, diced into 1/2 inch pieces (organic if possible)
1/2tspfine sea salt, plus black pepper to taste
1(14.5 oz) can of diced tomatoes
4cupslow sodium chicken stock
1cupquinoa, rinsed and drained
1(6 oz) package of baby spinach, roughly chopped
Instructions
Heat the oil in a soup pot over medium-high heat. Add the sausage, onion, carrot, celery. Cook for 5-6 minutes or until vegetables start to soften and sausage is golden brown. Add the garlic and rosemary and saute for a minute longer.
Add the tomatoes, chicken stock, quinoa, salt and pepper. Bring to a boil, reduce heat to medium-low, cover and let cook until quinoa is cooked and veggies are tender, 15-20 minutes. Stir in the spinach and cook until wilted about 1-2 minutes.