Rating: 4.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This soup is a combination of Italian turkey sausage, wild rice, spinach, and fresh herbs. Store any leftovers in the freezer for future meals.

Recipe by Cooking Light October 2000

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Yield:
9 servings (serving size: 1 1/3 cups soup and 1 teaspoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • Heat oil in Dutch oven over medium-high heat. Add onion, and sauté for 3 minutes. Add garlic, and sauté 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.

Nutrition Facts

161 calories; calories from fat 33%; fat 5.9g; saturated fat 2.1g; mono fat 2.8g; poly fat 1.6g; protein 13.8g; carbohydrates 13.4g; fiber 2.3g; cholesterol 40mg; iron 2mg; sodium 797mg; calcium 82mg.
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