- 3 medium carrots, chopped
- 3 celery ribs, chopped
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 1 1/2 cups uncooked angel hair pasta, broken into 1-inch pieces
- 2 (32 ounce) cartons reduced-sodium chicken broth
- 3 medium potatoes, peeled and cubed
- 2 medium tomatoes, chopped
- 1 (16 ounce) jar green salsa (salsa verde)
- 1 (12 ounce) package Johnsonville® Chipotle Monterey Jack Cheese Chicken Sausage, sliced
- 1/2 cup chopped fresh cilantro
- In a soup pot, saute the carrots, celery and onion in oil until tender. Add noodles; saute until lightly browned. Add the broth, potatoes, tomatoes and salsa; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Add sausage; simmer 10 minutes longer or until heated through. Stir in cilantro.