Review: Sausage Soup with Spinach and Wild Rice

[mightyh]

This soup from the October issue is incredible! I just made it and it combines lots of my favorite flavors--spinach, sausage (turkey), and parmesan cheese. Actually, I used Romano cause it's all I had on hand, but the soup recipe is a really good one. I'll definitely make it many more times this winter. It would also be a good recipe for company cause it's very pretty with the floating fresh spinach and sprinkled cheese.

[RUSTYSMOM]

Thanks alot for this review - I had passed right by this recipe when I read this issue - now it is on my menu for next week!! Sounds yummy! This is exactly what I love about this BB!!!

[ElinorC]

We also loved the soup! It pleased my husband because it had sufficient meat and I liked it because of the overall appearance and taste.

[Karen from VA]

Would someone mind posting this recipe? I have pounds of wild rice in my cupboard.
TIA, Karen

[ElinorC]

Here it is:


* Exported from MasterCook *

Sausage Soup With Spinach and Wild Rice



1 1/2 cups water
1/2 cup wild rice -- uncooked
1 pound turkey Italian sausage
1 teaspoon olive oil
1 cup onion -- chopped
3 cloves garlic -- crushed
3 cups water
3 tablespoons tomato paste
1 teaspoon dried oregano
3 teaspoons dried basil
3 16 ounce cans chicken broth
1 14.5 ounce can diced tomatoes -- undrained
3 cups spinach -- torn
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons Parmesan cheese -- grated

1. Bring 1 1/2 cups water to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Set aside.

2. Cook the sausage in a Dutch oven over medium-high heat until browned; stir crumble. Drain sausage; set aside.

3. Heat oil in Dutch oven over medium-hjigh heat. Add onnion, and saute for 3 minutes. Add garlic, and saute for 1 minute. Add the sausage, 3 cups water, and the next 5 ingredients (water through tomatoes); bring to a boil. Reduce heat; simmer for 20 minutes. Stir in cooked wild rice, spinach, salt, and pepper. Ladle soup into bowls; sprinkle with cheese.

Yield: 9 servings of 1 1/3 cup each with 1 teaspoon cheese.


Ratings : Good Keeper 5
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Per serving: 170 Calories (kcal); 6g Total Fat; (33% calories from fat); 15g Protein; 13g Carbohydrate; 41mg Cholesterol; 679mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

[doggerham]

I'm glad to see the good reviews as this is on our menu for our supper club event this weekend!

Amy

[Beth H]

I made this soup last night, and it's really wonderful. I had a lot leftover which I put up into the freezer.

[Lchiles]

I tried this soup yesterday and thought it was good, just not great. Probably won't be a repeater for us. Too many other great dishes out there. Laurie C

[Lauren]

We had this soup last night at our dinner group and everyone loved it. Thanks, Cindy! Even my two boys ate it!

[Marcie]

Also, it really does freeze well. We reheated this soup last night and it tasted just as good as when I made it 3 weeks ago.

[BeckyM]

I just made this last week, and it was great. My husband said it was one of his favorite soups -- hearty enough that he felt like he had an actual meal. A time-saving thing I did was cook the wild rice in the morning while I was getting ready for work. Then I just refrigerated it while I was gone for the day and made the soup that night. It seemed to work pretty well.