Ingredients
| 2 | tablespoons extra-virgin olive oil |
| 1 | (12-ounce) package APPLEGATE ORGANICS® Chicken and Apple Sausage, cut into diagonal slices |
| 2 | carrots, sliced |
| 2 | celery stalks, sliced |
| ½ | white onion, chopped |
| Coarse salt, to taste | |
| 6 | cups chicken stock |
| 1 | cup small pasta shells |
| 5 | ounces baby spinach |
| 1 | lemon, divided |
| Parmesan cheese, for serving |
Directions
In large soup pot over medium high heat, heat oil. Add sausage. Cook 4 minutes or until lightly browned. Remove from pot with slotted spoon. In same pot, add carrots, celery and onions. Season with salt. Cook, stirring occasionally, 6 to 8 minutes, or until vegetables are tender.
Add stock, reserved sausage slices and pasta. Bring to boil, reduce heat; simmer 6 to 8 minutes, or until pasta is tender. Remove from heat. Stir in spinach to wilt. Add juice of ½ the lemon. Taste for seasoning, adding more salt if needed.
Ladle into bowls. Serve with parmesan and remaining lemon half cut into wedges.
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