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Wow, who would’ve thought something so simple could be so good? My wife absolutely loves this copycat Olive Garden Italian sausage soup. It’s very easy to make. Bonus! The ingredient list is not long at all, using mostly package ingredients that you might already have in your pantry and freezer.
I was thinking I was going to have to add some kick, like maybe red pepper flakes or substitute spicy sausage instead, but this copycat Olive Garden Italian sausage soup can hold its own just like it is. I served it with some homemade cheddar oyster crackers for a little crunchy contrast. A couple of pieces of toasted French bread would be great too. Perfect for soaking up some of the delicious broth.
If you can’t find Pecorino Romano cheese you can use a good Parmesan cheese instead. In a pinch, a shredded Mozzarella can be used.
I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
Also try my awesome old-school flashback, homemade alphabet soup.
Olive Garden Italian Sausage Soup
Ingredients
- 1 pound sweet Italian sausage
- 1 cup white rice
- 6 cups beef broth
- 10 ¾ ounce diced tomatoes undrained
- 10 ounce frozen chopped spinach thawed, drained
- Pecorino Romano cheese freshly grated
Instructions
- Remove sausage from casings and crumble into a large pot over medium-high heat. Cook until done.
- Add the rice, broth, tomatoes, and a pinch or two of freshly ground black pepper. Bring to a boil then reduce to a simmer and continue cooking until the rice is tender.
- Add the spinach and stir. Cook another 3-5 minutes.
- Serve topped with cheese.
Nutrition
Nutritional values are approximate.
