This recipe calls for wild rice, which is delicious, but substitute what you have. It also calls for 3 cups of torn spinach, but I always use more. It also calls for a combination of basil and oregano. I used Italian seasoning blend, since it's what I had on hand.
Bring 1-1/2 cups water to a boil in a medium saucepan. Add the wild rice. cover, reduce the heat to low, and simmer 1 hour or until tender. Set aside.
Heat oil in Dutch oven over medium-high heat. Crumble the sausage into the pan and cook, stirring to break up the sausage into small pieces, heat until it begins to brown.
Drain sausage, if it seems greasy - but so many of today's sausages are so lean - there may be nothing to drain.
Add onion, and cook, stirring often, for 3 minutes.
Add the garlic, and cook for 1 minute.
Add 3 cups water, tomato paste, dried oregano, dried basil, chicken broth, diced tomatoes and bring to a boil. Reduce heat and simmer gently for 20 minutes.
Stir in the cooked wild rice, spinach, salt, and pepper. Taste and adjust the seasonings.
Ladle the soup into bowls and sprinkle sprinkle with Parmesan cheese.
The recipe calls for wild rice – which is delicious, but expensive – and may be difficult to find depending on where you live. So, use what you have and it will still be tasty and delicious.Serving size: generous 1-1/3 cups3*SmartPoints (Green plan)3*SmartPoints (Blue plan)2*SmartPoints (Purple plan)4*PointsPlus (Old plan)