Sausage Soup with Spinach and Wild Rice

Ingredients

  • 3 (16-ounce) cans fat-free, less-sodium chicken broth
  • 3 (16-ounce) cans fat-free, less-sodium chicken broth
  • 3 tablespoons tomato paste
  • 3 tablespoons tomato paste
  • ¼ teaspoon salt
  • ¼ teaspoon salt
  • 1 teaspoon dried oregano
  • + 25 more ingredients
    • 1 teaspoon dried oregano
    • 3 cups water
    • 1 pound turkey Italian sausage
    • 1 pound turkey Italian sausage
    • 3 tablespoons grated fresh Parmesan cheese
    • 3 tablespoons grated fresh Parmesan cheese
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • ¼ teaspoon black pepper
    • ¼ teaspoon black pepper
    • 3 cups water
    • 1 cup chopped onion
    • 1 ½ cups water
    • 1 teaspoon olive oil
    • 3 garlic cloves, crushed
    • 3 garlic cloves, crushed
    • 3 cups torn spinach
    • 3 cups torn spinach
    • 1 teaspoon dried basil
    • 1 teaspoon dried basil
    • 1 cup chopped onion
    • 1 ½ cups water
    • 1 teaspoon olive oil
    • ½ cup uncooked wild rice
    • ½ cup uncooked wild rice

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. Cook the sausage in a Dutch oven over medium-high heat until browned; stir to crumble. Drain sausage; set aside. Heat oil in Dutch oven over medium-high heat. Ad...

View full recipe at My Recipes

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