Recipe by Anya
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.
Top Review by babyhapp
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!
- 1 lb italian sausage meat, broken up
- 28 ounces canned diced tomatoes (plain or with Italian herbs)
- 6 ounces tomato paste
- 6 ounces frozen spinach (or equivalent amount of canned or fresh)
- 1⁄2 cup white rice
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 1⁄2 tablespoon butter
- 8 cups water
- salt and black pepper
Directions See How It's Made
- 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.