1 lb sweet Italian sausage, ground
1 cup white rice
1 cup chopped tomatoes in puree (1-10 3/4 oz can)
1/2 lb chopped frozen spinach (1-10 oz box), thawed and drained
6 cups beef broth
1/4 tsp black pepper, ground
Pecorino Romano cheese, for garnish
Cook ground sausage in a soup pot and break the meat up with a fork as it cooks. Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.
Cook 12-15 minutes or until rice is tender. Stir in chopped spinach and let simmer for a few minutes.
Laddle soup into soup bowls and garnish with freshly grated Pecorino Romano cheese.
Source: Olive Garden