Ingredients
9 cups water, divided1 cup uncooked wild rice2 pounds bulk Italian sausage2 large onions, chopped2 teaspoons olive oil6 garlic cloves, minced3 cartons (32 ounces each) chicken broth1 can (28 ounces) diced tomatoes, undrained1 can (6 ounces) tomato paste2 teaspoons dried basil2 teaspoons dried oregano1 package (6 ounces) fresh baby spinach, coarsely chopped1/2 teaspoon salt1/2 teaspoon pepper
Preparation
In a large saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat; cover and simmer for 55-60 minutes or until tender.
Meanwhile, in a stockpot, cook sausage over medium heat until no longer pink; drain. Remove and set aside. In the same pan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato paste, basil, oregano and remaining water. Return sausage to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Stir in the spinach, salt, pepper and wild rice; heat through.
