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Bertucci's Sausage Soup Recipe

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This recipe for Bertucci's Sausage Soup, by , is from The Scavone Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula Scavone
Added: Saturday, September 12, 2009


6 each or 1 1/2 pounds of sweet Italian sausage
1/2 small onion, diced
14 cups chicken or beef broth
2 cups chunky Italian plum tomatoes (canned are fine)
1 cup white rice
1/4 pound spinach, cleaned, de-stemmed and broken up or 1/2 package froze chopped spinach
2/3 cups shredded mozzarella

>Break up sausage in 1/2 inch pieces and put into a large soup pot (2 gallons) with diced onions.
>Saute sausage and onion over low heat until sausages are golden. Be careful not to burn onion. Drain fat.
>Add hot stock and bring to a simmer.
>Add tomatoes and rice and cook until rice is thoroughly cooked, about 15 to 20 minutes.
>Add spinach and cook a few minutes. Season with salt and pepper to taste.
>Garnish each bowl of soup with a tablespoon of shredded mozzarella cheese.

Number Of Servings:
8 to 10 servings
Preparation Time:
25-35 minutes
Personal Notes:
From Recipe Exchange




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