Kathy’s Italian Sausage Soup

  • 1/2 lb sweet Italian sausage, ground
  • 2/3 cup long-grain white rice, uncooked
  • 6 cups beef broth (low sodium if desired)
  • 15 oz can navy beans, rinsed and drained
  • 15 oz can diced tomatoes
  • 1/4 teaspoon pepper
  • 10 oz frozen spinach, thawed, drained, and squeezed dry


  1. Cook sausage over medium heat in a soup pot until the meat is browned and crumby.
  2. Add rice, beef broth, beans, tomatoes, and pepper.
  3. Bring to a simmer.
  4. Cover and cook 12 to 15 minutes or until rice is tender.
  5. Stir in chopped spinach and let simmer for a few minutes.

(Adapted by Kathy Manweiler, McClatchy Newspapers, from an OliveGarden.com recipe)

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