Ingredients:
1 1/2 cups water
1/2 cup uncooked wild rice
1 lb sweet Italian turkey sausage
1 teaspoon olive oil
1 cup chopped onions
3 garlic cloves, crushed
3 cups water
3 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
3 (16 ounce) cans reduced-sodium fat-free chicken broth
1 (14 1/2 ounce) cans diced tomatoes, undrained
3 cups torn fresh spinach
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons grated parmesan cheese
Directions:
Bring 1 1/2 cups water to a boil in a medium saucepan. Add wild rice, reduce heat, cover and simmer 1 hour until rice is cooked. Set aside.
Cook sausage in a Dutch oven over medium-high heat until browned. Stir to crumble. Drain sausage and set aside.
Heat oil in Dutch oven over medium heat and saute onion 3 minutes. Add garlic and cook 1 minute. Add sausage, 3 cups water, tomato paste, oregano, basil, broth, and tomatoes. Bring to a boil, reduce heat, and simer 20 minutes.
Stir in cooked wild rice, spinach, salt, and pepper. Ladle soup into bowls and serve with Parmesan to sprinkle over.
Servings: 9
Time preparation: 15 min.
Time total: 105 min.