Sausage soup with spinach and rice

  • 1 lb. hot Italian sausage
  • 1 tsp. dried oregano
  • 1 tbs. olive oil
  • 1 tsp. dried basil
  • 1 cup chopped onion
  • 3 cups fresh baby spinach, torn
  • 3 cloves garlic, crushed into 2-3 inch pieces
  • 9 cups chicken broth
  • 2 cups cooked long-grain rice
  • 1/2 cup diced tomatoes, with juice
  • salt and pepper to taste
  • 3 tbs. tomato paste
  • 1/4 cup grated Parmesan cheese

Sauté sausage in a large stockpot over medium-high heat until cooked, about 10 minutes. Remove from pot and discard drippings. Add olive oil to pot and heat. Add onion and sauté for 3 to 4 minutes, until translucent. Add garlic and sauté for 1 minute. Return sausage to pot. Add broth, tomatoes, tomato paste, oregano and basil. Simmer for 20 minutes. Add spinach and rice and simmer until spinach is just wilted. Serve topped with Parmesan cheese. Serves 6. Recipe from The Best 50 Garlic Recipes.