Sausage and spinach soup

Total Time
Prep 15 mins
Cook 45 mins

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 Nutrition


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


Most Helpful

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!

babyhapp January 28, 2013

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

jagret February 20, 2009

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!

TheChefisme December 01, 2007

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