CREAMY TOMATO SOUP WITH SAUSAGE, SAGE, AND WILD RICE

Soups and Chowders|Award Winner|Ciao Bella|Gluten-free|Pork

Ingredients

2 tablespoons canola oil

1 pound bulk ground sweet Italian sausage

1 large onion, chopped

8 large garlic cloves, chopped

¼ cup fresh sage leaves, chopped

1, 28 ounce can San Marzano tomatoes

2 tablespoons tomato paste

1 teaspoon salt

1 teaspoon black pepper

2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

4 cups chicken stock

1 cup heavy cream

3 cups cooked wild rice

¾ cup grated parmesan cheese

3 cups baby spinach leaves, packed

Instructions

Heat the canola oil in a large (5-6 quart) Dutch oven or soup pot over medium high heat. Add the sausage and cook, breaking it up with a spatula or wooden spoon into bite site pieces, for 3-4 minute. Add the onions, garlic, and sage to the pan. Continue cooking for 6-8 minutes, stirring frequently, until the sausage begins to caramelize, and the onions are soft and fragrant.

Add the tomatoes, tomato paste, salt, pepper, and Italian seasoning to the pan. Cook for another 3-4 minutes, breaking the tomatoes into small pieces with the wooden spoon. Add the chicken stock to the pan and bring to a boil, stirring frequently.

Add the heavy cream and wild rice to the pan. Bring back to a boil and then reduce to a very low boil and cook for 10 minutes more, allowing the flavors to meld. Stir in the parmesan cheese ¼ cup at a time, stirring after each addition. Add the spinach 5-10 minutes before serving and stir until the spinach is wilted into the soup.

Serve the soup hot in bowls, garnished with more grated parmesan and crusty bread on the side for dipping in that luscious broth.