CREAMY TOMATO AND SAUSAGE CHEESE-PULL SOUP

Ciao Bella|Gluten-free|Italian|Pork|Soups and Chowders

Ingredients

1 pound sweet Italian bulk sausage

1 large onion, chopped

8 garlic cloves, chopped

1 small zucchini, chopped into 1” pieces (about 2 cups)

1 tablespoon Italian seasoning

1 teaspoons salt

1 teaspoons black pepper

6 cups chicken stock

3, 14.5 ounce cans Don Pepino Pizza Sauce

½ cup raw white rice

4 cups baby spinach leaves, packed

1 cup heavy cream

1 cup shredded mozzarella cheese

Instructions

Cook the sausage, onions, and garlic in a 6-8 quart Dutch oven over medium high heat, breaking the sausage up with a spatula or wooden spoon. Add the zucchini, Italian seasoning, salt, and black pepper to the pan and continue to cook until the sausage is cooked through and broken into small pieces.

Add 4 cups of the chicken stock to the pan and stir, deglazing any brown bits that have formed on the bottom of the pot. Add the 3 cans of the Don Pepino Pizza Sauce to the pan and stir to combine. Use the remaining 2 cups of chicken stock to clean any tomato sauce left in the cans and pour it into the soup. Bring to a boil.

Add the rice to the pot and reduce the heat to low. Cover the pot and cook for 30-40 minutes, stirring occasionally, until the rice is fully cooked. Add the spinach and cook for 2-3 minutes more until it is wilted. Stir in the heavy cream.

Serve hot in bowls with several tablespoons of shredded mozzarella on top and get ready for some yummy cheese-pulls!