Sausage Soup with Spinach and Wild Rice

What a week I had last week of NOT cooking!
Monday I had a meeting at church so leftovers it was
Tuesday we went out for our belated Valentine's dinner
I forget what I did on Wednesday
Thursday I had book club, Friday was the Pink PJ party, Saturday we took Valerie out for her birthday dinner and then Sunday I finally cooked!!!  

I've been making this soup for years and in 2013 my friend Sherrie Yeager served it at her house and I asked her for the recipe.   She got it out for me to see.........I had sent it to her in 2001!!!!   So, it's an oldie but a goodie!!!

1 lb Italian sausage ~ brown in 1 tsp olive oil
While browning add in 1 c. chopped onions
3 garlic cloves, crushed
Saute all well
When done, add in
3 c. water
3 Tbsp tomato paste
1 tsp oregano
1 tsp basil
3 cans (16 oz) chicken broth
14.5 oz can diced tomatoes - undrained
Boil, reduce heat and simmer 20 minutes

Stir in:
1/2 c wild rice ~ cooked according to directions
3 c. torn spinach  (I usually just use a frozen package)
salt & pepper

Ladle soup into bowls and sprinkle with grated parmesan cheese

This is adapted from a Cooking Light magazine from 2000.
Calories:  161
Fat  5.9 g