Sausage Soup
Try this Sausage Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- salt and pepper to taste
- 1 medium onion diced
- 1 tsp basil dried
- 2/3 cup mozzarella cheese shredded
- 2 stalks celery thinly sliced
- 1 lb italian sausage mild or hot
- 12 cups beef stock
- 3/4 cup white rice uncooked
- 1 cup plum tomatoes i used a 28 oz can drained
- 1/2 lb spinach cleaned de-stemmed and coarsely chopped
- Carbohydrate 200.161154283528 g
- Cholesterol 0 mg
- Fat 11.1186266754313 g
- Fiber 6.52106682642301 g
- Protein 233.777562691847 g
- Saturated Fat 4.27462608674179 g
- Serving Size 1 1 recipe (12680g)
- Sodium 22959.6832588654 mg
- Sugar 193.640087457105 g
- Trans Fat 0.945153834015023 g
- Calories 1777 calories
Using a large kettle, I used a 6 quart Le Creuset stockpot, saute sausage until browned and breaking up into coarse pieces.Add chopped onion and celery and saute about 6-8 minutes until they begin to get tender.Add beef stock and basil. Bring to a gentle simmer.Add tomatoes and rice and simmer until rice is tender...about 20 minutes, while stirring occasionally.Add spinach and cook a few more minutes until spinach is wilted. Add salt and pepper to taste.Garnish each bowl with cheese before serving.
