Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 2 teaspoons minced fresh garlic
  • 3 1/2 cups water, divided
  • 1 (16 ounce) package Italian turkey sausage, casings removed
  • 1 (28 ounce) can diced tomatoes
  • 4 cups chicken broth
  • 2 cups peeled and sliced carrots (about 2 large carrots)
  • 1 1/2 cups fresh or frozen corn
  • 1 cup brown rice
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon kosher salt (more or less, to taste)
  • 1/4 teaspoon freshly ground black pepper (more or less to taste)
  • 2 cups tightly packed fresh baby spinach

Instruction

  • In a large soup pot or dutch oven, heat olive oil over medium high heat. Add onions and saute for 1 minute. Add garlic and saute until fragrant (about another minute).
  • Add 1/2 cup of the water and turkey sausage. Cook while crumbling turkey sausage until sausage is browned and no longer pink (about 4 to 5 minutes).
  • Add all remaining ingredients except spinach and stir to combine (don’t forget the remaining water). Bring to a gentle boil and reduce heat to maintain a simmer. Cover and simmer for 1 hour, or until carrots are tender and rice is cooked.
  • Add spinach and stir to combine. Cook for an additional 2 to 3 minutes, or until spinach is wilted.