TOMATO SAUSAGE SOUP WITH MOZZARELLA

2-pounds sweet Italian bulk sausage

1 large onion, chopped

8 garlic cloves, chopped

1 ½ teaspoons salt

1 ½ teaspoons black pepper

1, 28-ounce can San Marzano whole, peeled tomatoes

1 tablespoon tomato paste

8 cups chicken stock

¾ cup rice

4 cups baby spinach leaves, packed

1 cup shredded mozzarella cheese
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 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 the canned tomatoes with their juices and break the tomatoes up with your spatula as well.  Add the tomato paste and chicken stock to the pan.  Bring to a boil.
 
Add the rice to the pot and reduce the heat to low.  Cook for 30-40 minutes until the rice is fully cooked.  Add the spinach and cook for 2-3 minutes more until it is wilted.
 
Serve hot in bowls with several tablespoons of shredded mozzarella on top and get ready for some yummy cheese-pulls!

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