Italian Sausage Soup

Italian Sausage Soup

Makes 4 servings


  • 1 lb Gooseberries Bulk Italian Sausage
  • 1 cup white rice
  • 1 cup chopped tomatoes in puree (1-10 ¾ oz can)
  • 1/2 lb chopped frozen spinach (1-10 oz box), thawed and drained
  • 6 cups beef broth
  • 1/4 tsp black pepper, ground
  • Pecorino Romano cheese, for garnish


  1. Cook 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.
  2. Cook 12-15 minutes or until rice is tender. Stir in chopped spinach and let simmer for a few minutes.
  3. Ladle soup into soup bowls and garnish with freshly grated Pecorino Romano cheese.