1 (6 oz.) pkg. wild rice, cooked
3 sweet sausages
3 hot sausages
olive oil
1 cup chopped onion
3 garlic cloves, crushed
3 cups water
1 tsp. oregano
3 tbsp. tomato paste
1 tsp. basil
3 (15 oz. ea.) cans chicken broth
1 (14 oz.) can diced tomatoes, undrained
3 cups fresh spinach
salt and pepper
Parmesan cheese, for sprinkling

Cook rice according to package directions and set aside. Remove sausage from casings and cook over medium high heat until brown and crumbled.

In oil cook onion and garlic. Add sausage, water and next 5 ingredients through tomatoes. Bring to a boil, reduce heat and simmer for 20 minutes. Stir in cooked rice, spinach, salt and pepper during final five minutes.

Serve in bowls with Parmesan cheese sprinkled on top.

Note: Can be made in Crock-Pot.

Submitted by: Priscilla Fitzgerald