Recipe by Ppaperdoll
A nice, healthy, wild rice soup with different veggies from your ordinary peas and carrots. This one is sort of Italian inspired. From Cooking Light.
Top Review by afghanmom
I've been making this recipe for years now. I was going to post it and found that it was already here. I usually use a wild rice mix (Uncle Ben's or Carolina). I prepare that, set it aside, and add it at the end. I also like to add more than the 3 cups of fresh spinach. This is a definite keeper and a staple in our home.
- 1 1⁄2 cups water
- 1⁄2 cup uncooked wild rice
- 1 lb sweet Italian turkey 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 (16 ounce) cans reduced-sodium fat-free chicken broth
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 3 cups torn fresh spinach
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 tablespoons grated parmesan cheese
Directions See How It's Made
- 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.