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Italian Sausage Soup

Ingredients


1 - 1 lb Gooseberries Bulk Italian Sausage

2 - 1 cup white rice

3 - 1 cup chopped tomatoes in puree (1-10 ¾ oz can)

4 - 1/2 lb chopped frozen spinach (1-10 oz box), thawed and drained

5 - 6 cups beef broth

6 - 1/4 tsp black pepper, ground

7 - Pecorino Romano cheese, for garnish


Instructions


1 - Cook sausage in a soup pot and break the meat up with a fork as it cooks. Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.


2 - Cook 12-15 minutes or until rice is tender. Stir in chopped spinach and let simmer for a few minutes.


3 - Ladle soup into soup bowls and garnish with freshly grated Pecorino Romano cheese.