Sausage Soup with Spinach and Wild Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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This soup is a combination of Italian turkey sausage, wild rice, spinach, and fresh herbs. Store any leftovers in the freezer for future meals. Ingredients:
1 1/2 cups water |
1/2 cup uncooked wild rice |
1 pound turkey italian sausage |
1 teaspoon olive oil |
1 cup chopped onion |
3 garlic cloves, crushed |
3 cups water |
3 tablespoons tomato paste |
1 teaspoon dried oregano |
1 teaspoon dried basil |
3 (16-ounce) cans fat-free, less-sodium chicken broth |
1 (14.5-ounce) can diced tomatoes, undrained |
3 cups torn spinach |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3 tablespoons grated fresh parmesan cheese |
Directions:
1. Bring 1 1/2 cups water to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Set aside.
2. Cook the sausage in a Dutch oven over medium-high heat until browned; stir to crumble. Drain sausage; set aside.
3. Heat oil in Dutch oven over medium-high heat. Add onion, and sauté for 3 minutes. Add garlic, and sauté for 1 minute. Add the sausage, 3 cups water, and the next 5 ingredients (water through tomatoes); bring to a boil. Reduce heat; simmer for 20 minutes. Stir in cooked wild rice, spinach, salt, and pepper. Ladle soup into bowls; sprinkle with cheese.
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