Thursday, May 12, 2005

Sausage Soup with Spinach and Wild Rice

Sausage Soup with Spinach and Wild Rice (Adapted from CL)

1 1/2 cups water
1/2 cup dry wild rice
1 pound hot Italian turkey sausage
1 teaspoon olive oil
1 cup chopped onion
3 garlic cloves, crushed
3 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
6 cups chicken broth
14.5 ounce can fire-roasted diced tomatoes
3 cups torn baby spinach
1/4 teaspoon salt
1/4 teaspoon black pepper
1 ounce fresh grated Parmesan cheese

In a medium saucepan, add water - bring to a boil, stir in rice, cover, reduce heat and simmer until tender, about 40 to 50 minutes. Drain if needed and set aside.

In a Dutch oven over medium-high, add sausage - cook, stirring to crumble, until browned. Scoop sausage out onto a plate. Add oil to the pan - stir in onion and sauté until softened, about 5 minutes. Add garlic - cook until fragrant, about 1 minute. Add tomato paste - cook, stirring, for 1 to 2 minutes. Stir in sausage, oregano, basil, broth and tomatoes. Bring mixture to a boil, reduce heat and simmer for 20 minutes. Stir in cooked wild rice, spinach, salt and pepper. Sprinkle each serving with a tablespoon of the cheese.

Makes about 4 servings.

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