Ingredients

The following ingredients have 4 Servings
  • 1-1/2 cups water
  • 1/2 cup uncooked wild rice
  • 1 pound turkey Italian sausage
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, crushed
  • 3 cups water
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3 cans (16 ounces each) fat-free, low-sodium chicken broth
  • 1 can (14.5-ounces) diced tomatoes, undrained
  • 3 cups torn spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons grated fresh Parmesan cheese

Instruction

  • Bring 1-1/2 cups water to a boil in a medium saucepan. Add the wild rice. cover, reduce the heat to low, and simmer 1 hour or until tender. Set aside.
  • Heat oil in Dutch oven over medium-high heat. Crumble the sausage into the pan and cook, stirring to break up the sausage into small pieces, heat until it begins to brown.
  • Drain sausage, if it seems greasy - but so many of today's sausages are so lean - there may be nothing to drain.
  • Add onion, and cook, stirring often, for 3 minutes.
  • Add the garlic, and cook for 1 minute.
  • Add 3 cups water, tomato paste, dried oregano, dried basil, chicken broth, diced tomatoes and bring to a boil. Reduce heat and simmer gently for 20 minutes.
  • Stir in the cooked wild rice, spinach, salt, and pepper. Taste and adjust the seasonings.
  • Ladle the soup into bowls and sprinkle sprinkle with Parmesan cheese.