Kielbasa Spinach Tortellini Soup

•        1 package turkey kielbasa sausage cut into half-inch rounds and halved
•        ½ bag frozen spinach
•        1 bag cheese tortellini
•        6 cups low sodium chicken stock
•         black pepper
•         onion powder
•         garlic
•         dry mustard
•         paprika
•         shredded Parmesan, optional
•         sour cream, optional

Cook kielbasa over medium heat until golden brown.

In separate pot, cook spinach according to package instructions. Drain.

Cook tortellini according to package instructions – I usually buy the dry bagged tortellini on the pasta aisle. You could also use fresh tortellini in the cold foods section.

You can use fresh, boxed, canned, or bouillon cubes for your chicken stock. I add the spices according to my taste so I encourage you to do the same in this recipe. Experiment until you find the right balance for you. We like garlic so I go a bit heavy with that one. I use whatever is on hand – fresh pressed, minced, powdered – whatever is easier/best for you. I do not recommend garlic salt because you will be getting plenty of salt naturally in the other ingredients.

In large pot combine kielbasa, drained spinach, tortellini, chicken stock, and spices. Heat until just bubbly. Ladle into bowls.  Sprinkle shredded Parmesan on top. Add a dollop of sour cream. Serve.

I like to experiment and I hope you do, too. You might want to add onions or add broccoli instead of spinach or use shredded chicken or ground beef instead of the kielbasa. Give yourself permission to switch it up.