For an easy version of an Olive Garden sausage soup, cook the soup from start to finish in one pot. A basic Olive Garden sausage soup includes sausage, tomatoes, rice and spinach.
Add 1 pound of ground sweet Italian sausage to a large, heavy-bottomed soup pot, such as a Dutch oven, set over medium-high heat. Break up the sausage with a fork while it is browning, which typically takes about 10 to 12 minutes.
Add 1 cup of white rice, a 10-ounce can of chopped tomatoes in puree, 6 cups of beef broth and 1/4 teaspoon of ground black pepper to the sausage. Cook the rice until it is tender, roughly 12 to 15 minutes. Stir in 1/2 pound of chopped spinach. If using frozen spinach, then a single 10-ounce box is sufficient, but be sure to thaw and drain the spinach before adding it to the soup.
After adding the spinach, let the soup simmer for a few minutes. Serve the soup with a light garnish of Pecorino Romano. This recipe yields 4 servings. To make a no pork alternative, replace the pork sausage with chicken or turkey. Feel free to substitute spinach with other dark leafy greens, such as shredded kale, collards or turnip greens.