Sausage and Wild Rice Soup

By rmulleni

com

Ingredients

• 1/2 cup uncooked wild rice
• 1 pound Johnsonville® Mild Italian Links
• 1/2 large onions, chopped
• 1 teaspoons olive oil
• 3 garlic cloves, minced
• 1 cartons (32 ounces each) chicken broth
• 2 can (15 ounces) diced tomatoes, undrained
• 1/2 can (6 ounces) tomato paste
• 1 teaspoons dried basil
• 1 teaspoons dried oregano
• 1 package (6 ounces) fresh baby spinach, coarsely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Details

Preparation time 35mins
Cooking time 100mins
Adapted from tasteofhome.com

Preparation

Step 1

• In a large saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat; cover and simmer for 55-60 minutes or until tender.
• Meanwhile, in a stockpot, cook sausage over medium heat until no longer pink; drain. Remove and set aside. In the same pan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato paste, basil, oregano. Return sausage to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
• Stir in the spinach, salt, pepper and wild rice; heat through. Yield: (6 servings).







1 serving (1-1/2 cups) equals 217 calories, 10 g fat (3 g saturated fat), 28 mg cholesterol, 794 mg sodium, 20 g carbohydrate, 3 g fiber, 11 g protein.