Sausage Wild Rice Soup

• 9 cups water, divided
• 1 cup uncooked wild rice
• 2 pounds bulk Italian sausage
• 2 large onions, chopped
• 2 teaspoons olive oil
• 6 garlic cloves, minced
• 3 cartons (32 ounces each) chicken broth
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 package (6 ounces) fresh baby spinach, coarsely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. In a large saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat; cover and simmer for 55-60 minutes or until tender.
2. Meanwhile, in a stockpot, cook sausage over medium heat until no longer pink; drain. Remove and set aside. In the same pan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato paste, basil, oregano and remaining water. Return sausage to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
3. Stir in the spinach, salt, pepper and wild rice; heat through.

water, wild rice, italian sausage, onions, olive oil, garlic, cartons, tomatoes, tomato paste, basil, oregano, baby spinach, salt, pepper

Taken from www.tasteofhome.com/recipes/sausage-wild-rice-soup/ (may not work)