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.