Sausage and spinach soup

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.

• Ready In: 1 hr
• Serves: 10

Ingredients

• 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

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.