Sausage Soup
This is a quick and super easy recipe to make when you get home from work and probably has many ingredients you already have on hand except for the sausage. Speaking of sausage, I accidentally grabbed “hot” Italian sausage so my soup had some heat to it which was delicious but if you’re feeding anyone with a lower propensity to heat, head down the Scoville chart and pick up “mild” Italian sausage.
Servings
8
Servings
8
Ingredients
  • 1lb Italian sausagemild or hot
  • 1medium oniondiced
  • 2stalks celerythinly sliced
  • 12cups beef stock
  • 1tsp basildried
  • 3/4cup white riceuncooked
  • 1cup plum tomatoesI used a 28 oz can, drained
  • 1/2lb spinachcleaned, de-stemmed and coarsely chopped
  • salt and pepperto taste
  • 2/3cup mozzarella cheeseshredded
Instructions
  1. Using a large kettle, I used a 6 quart Le Creuset stockpot, saute sausage until browned and breaking up into coarse pieces.
  2. Add chopped onion and celery and saute about 6-8 minutes until they begin to get tender.
  3. Add beef stock and basil. Bring to a gentle simmer.
  4. Add tomatoes and rice and simmer until rice is tender…about 20 minutes, while stirring occasionally.
  5. Add spinach and cook a few more minutes until spinach is wilted. Add salt and pepper to taste.
  6. Garnish each bowl with cheese before serving.
Recipe Notes

Buon pranzo!

Lynn

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