This classic comes from the Trader Joe’s Fearless Flyer magazine. It says to serve immediately, but it’s just as tasty reheated the next day. The spinach, rice and tomatoes give this soup a colorful, feel-good appearance.
Ease of Preparation: Easy
- 1 Package Chicken Sausage
- 2-3 Containers (64-96 fluid ounces) Low Sodium Chicken Broth
- 1/2 Medium Onion, chopped (unless you really like onion like us…then dump the whole thing in)
- 1 Large Can (28 ounces) Chopped Tomatoes
- 1 Cup Rice (White or Brown)
- 6 ounces Baby Spinach (or more, to taste)
We make ours in a dutch oven, but any large pot should do. Remove Sausage from casing and saute with onion over medium-high heat until cooked through, breaking the sausage apart as it cooks. If you only have access to the pre-cooked sausage, cut it up before sauteing with the onions and cook until the onions start to become transparent. Add Chicken Broth and heat until just boiling. Add Tomatoes and Rice; reduce heat, cover and simmer until rice is cooked, about 20 minutes (longer if using brown rice). White rice actually adds more to the overall color, but the taste is a personal choice. You’ll know when the rice is done when you see it bubbling up to the top. Add spinach and cook until spinach takes on a vibrant green color. Serve immediately. For thicker soup, take the lid off and let it boil down for an additional 5-10 minutes. Garnish with your favorite shredded Italian cheese and serve with a warm loaf of crusty bread. Enjoy!