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Bertucci's Sausage Soup


1/2 onion diced
6 sweet Italian sausage
14 cups beef or chicken stock
1 cup white rice uncooked
1 cup chunky Italian plum tomatoes
1/2-1/4 lb. of spinach, cleaned and destemed
2/3 cup shredded mozzarella cheese

Remove skins and cut sausage 1/2 inch pieces and put into a large kettle and add onion. Sauté without butter or oil over low heat till golden. Add stock and simmer. Add rice and tomatoes and continue simmering till rice is cooked, about 15-20 minutes. Add spinach and cook for a few more minutes. Add salt and pepper to taste. Garnish each bowl before serving with the cheese.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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