Sausage and spinach soup

  • Prep Time: 15 mins
  • Total Time: 1 hrs
  • Servings: 10
  • About This Recipe

    “This is the closest I could get to Bertucci’s sausage soup. I find that the quality of the sausage meat you use is critical in the recipe and try to use better sausage whenever I can.”

    Ingredients

  • 1lbitalian sausage meat, broken up
  • 28ouncescanned diced tomatoes( plain or with Italian herbs)
  • 6ouncestomato paste
  • 6ouncesfrozen spinach( or equivalent amount of canned or fresh)
  • 1/2 cupwhite rice
  • 1mediumonion, chopped
  • 1tablespoonolive oil
  • 1/2 tablespoonbutter
  • 8cupswater
  • salt and black pepper
  • Directions

  • Sautee the onion in oil and butter until soft.
  • Add the sausage meat and stir-fry until no longer pink on the outside.
  • Add the tomato paste and cook for 2 minutes, stirring constantly.
  • Add the water and bring to boil.
  • Add the canned tomatoes and the rice.
  • Cook until the rice and the sausage are done.
  • If using frozen spinach, add it early and break apart; if fresh or canned, add it a few minutes before the end.
  • Serve with grated mozzarella sprinkled on the top.
  • Reviews

  • “I also make this soup, I use equal parts chicken and beef broth instead of water, use brown rice and turkey sausage and it is even healthier!I basically just brown the sausage (undercook it a little as it will cook more in the soup) the rest of the ingredients I put right in the pot as they are (including the onion), the rice takes a good 45 minutes to cook so the onions soften plenty in this time (which is also why I undercook the sausage, else it is a bit overcooked and rubbery).This soup has so many delicious variations, is so simple and a huge hit with everyone who eats it!”

  • “The variation that I make most is with little turkey meatballs instead of sausage.I also use chicken both instead of water”

  • “I made this recipe with one substitution of 6oz. of tomato sauce instead of tomato paste and found this recipe to be very tasty and colourful.Everyone loved it.Thanks Anya!”

  • “Very good; much better than I initially thought it would be. I cooked the sausage separately; there was enough fat with the olive oil and butter. Used fresh spinach…mmm. The kids weren’t that excited about the tomatoes, but maybe they’re just not used to it.”

  • “My mom really loves this recipe! I made it for her for dinner and she request that I make more!”

  • “Was wonderful the first day without the rice — then the second day we added CornMeal and Flour (about a cup of each) because I was going to make corn bread and realized I didn’t have the makings. .. anyhow =) it was even more delicious as a cassarole! (I made it in the crockpot both days). Just have to stir every so often on corn meal day, to mix the ingredients through out the corn meal/flour dough.”

  • “I love this soup since the 1st time I have tried it. I also have added chicken broth instead of water and for a change once in a while I add barley instead of rice.”

  • “I followed the recipe exactly and was very pleased with the results.My only recommendation would be that if you are using fresh spinach, chop it up a little before adding it to the soup.”

  • “This is a very good soup. I replaced the rice with orzo pasta (as a quicker cooking alternative) and used 1/2 water and 1/2 chicken stock for the water in the recipe. My tomatoes were petite diced with garlic and olive oil and I used fresh spinach. Simmering the tomatoes and sausage in the broth while cooking the pasta makes a vary flavorful soup. The recipe is so simple, but very good. Thanks for posting.”

  • “I had a bag of spinach to use up and was wanting soup, so I searched for and found this stellar recipe. Now, I’ll be buying spinach and sausage just to make this soup.It’s fantastic!I omitted rice to reduce the carbs by a little bit.It’s delicious!”

  •