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Olive Garden's Italian Sausage Soup

3 lbs sweet Italian sausage, ground
3 cups white rice
3 cups chopped tomatoes in puree (3-10 3/4 oz cans)
1 1/2 lbs chopped frozen spinach (3-10 oz boxes), thawed and drained
18 cups beef broth
3/4 tsp black pepper,
ground Pecorino Romano cheese, for garnish

Note: I did this for bunco and the rice was overcooked so I scrapped it. Made another soup instead. Next time, make the rice separately and then defrost the spinach. Heat up everything else and slip the rice and spinach in just before serving


COOK ground sausage in a soup pot and break the meat up with a fork as it cooks. Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.

COOK 12-15 minutes or until rice is tender. Stir in chopped spinach and let simmer for a few minutes.

LADLE soup into soup bowls and garnish with freshly grated Pecorino Romano cheese.

Serves 12

Recipe Contributed by Mary Ann Laun