Easy Italian Sausage & Rice Soup

Spring into Real Everyday Values with Oliver’s and our 2021 Quarter 2 REV Flyer! With hundreds of discounts in every department, our REV flyer is jam-packed with three entire months of savings, making it the perfect starting place for kitchen experiments – try delicious, fresh new recipes without breaking the bank on the ingredients! True Story Organic Chicken Sausages ($6.99/ea) and Lundberg Organic Rice and Seasoning Mixes ($2.49/ea) are the stars of this show, especially when bathed in a flavorful broth that is simply bellissimo. Dish it up for a super easy weeknight dinner that tastes like it took hours!

*Prices good through July 1, 2021.

  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 1 hour

Ingredients

  • 1 package True Story Organic Sweet Italian Chicken Sausages, sliced into rounds
  • 1 box Lundberg Organic Whole Grain Rice & Wild Rice with Garlic & Basil
  • 1 Shallot, minced
  • 1/2 tsp. Red Chili Flakes
  • 2 Garlic Cloves, minced
  • 1 Red Bell Pepper, diced
  • 1 tbsp. Olive Oil
  • 6 ripe Roma Tomatoes, peeled & roughly chopped
  • 1 c. Basil Leave, Packed
  • 2 Whole Bay Leaves
  • 1/2 c. Dry White Wine
  • 1 Yellow Onion, quartered
  • 4 Garlic Cloves, smashed
  • 1 Carrot, scrubbed & quartered
  • 1 Celery Stalk, halved
  • 6 c. Low-Sodium Chicken Broth
  • 8 Whole Peppercorns
  • 1 tbsp. Salt + Salt & Black Pepper, to taste

Instructions

  1. Start with the broth. Combine Roma tomatoes, basil, bay leaves, white wine, yellow onion, garlic, carrot, celery, peppercorns, and chicken broth in a large, heavy-bottomed pot. Bring to a boil, then cover and reduce heat to a simmer. Allow broth to cook for at least 1 hour or until broth is flavorful and slightly reduced.

  2. While broth infuses, cook Lundberg Rice according to package directions. Heat olive oil in a large sauté or frying pan until hot, then add True Story chicken sausage pieces. Fry sausages on both sides until golden, then transfer to a plate lined with paper towels to drain. Add shallot, red bell pepper, and chili flakes to the same pan on medium heat and fry until soft, then add garlic and season lightly with salt and black pepper. When garlic is fragrant, stir in cooked rice and sausage pieces; continue frying briefly, stirring frequently to ensure even cooking.

  3. Remove whole peppercorns, bay leaves, cooked herbs, and any large chunks of cooked veggies from the broth and discard, then stir in salt. To serve, mound rice and sausage mixture in the bottom of a bowl, then top with broth.

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