Sausage & Spinach Soup with Wild Rice

I had set a goal for myself to not turn the heat on in the house until November 1st.  As you might have guessed, I am a huge failure.  In my defense I only kept it on for an hour to take the chill out this morning.  I was so close.  7 more days and I would have had it.

Because I had a chill all day it seemed fitting that I make a big pot of belly filling, soul warming soup.

This soup is at the top of the list of the easiest soups I have made.  It was ready to eat in well under an hour, perfect for a weeknight meal.

Aren't these little soup crocks so cute?

If you want to print this recipe click HERE

Ingredients:

1 lb bulk Italian sausage (or links with casings removed)

½ onion, diced

2 carrots, chopped

2 cartons chicken broth (64 oz)

3 C fresh spinach

1/8 tsp freshly cracked black pepper

1 box herbed wild rice (if not herb flavor then add 1 tsp Italian seasoning), prepared

Shaved romano cheese for garnish (optional) 

Directions:

1.       Brown sausage in skillet until no longer pink.

2.       Meanwhile, in a large pot add broth, onions & carrots. Bring just to a boil, then reduce to a simmer.  Simmer until carrots are just tender (about 10 minutes).

3.       Using a slotted spoon scoop sausage out of skillet and add to broth.

4.       Stir in spinach and season with black pepper.

5.       Serve in bowls and garnish with romano cheese.