Italian Rice Soup
Capture the aromas of Tuscany in this savory soup. It’s just the ticket for a cold night in the campground when you’re tired after the day’s drive and hooking up. Throw a sixpack of muffins in the toaster oven and slather them with honey butter. Complete the easy meal with canned peaches for dessert
The soup can be made ahead of time for a quick-warm-up in the microwave. In fact, it’s so good the second day it’s a good idea to make a double or triple recipe and freeze in batches sized for your own needs.
1 pound lean bulk Italian sausage
Medium onion, diced
1 tablespoon minced garlic
1 cup white rice or wild rice blend
1 teaspoon each dried rosemary and dried, crumbled sage
6 cups water
6 chicken bouillon cubes
8-ounce can tomato sauce
Large handful of baby spinach, trimmed and cut up
Grated Parmesan cheese
Fry out the sausage, breaking it up and gradually stirring in onion and garlic. When they are softened, stir in rice and herbs to coat. Add water, bring to a boil and stir in bouillon cubes to dissolve them. Add tomato sauce, cover and simmer over reduced heat about 20 minutes until rice is plump. Stir in spinach until it wilts. Pass the grated cheese. Serves 4.
See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com