A hearty and flavorful 30-minute soup packed with Italian sausage, fresh vegetables, and rice—perfect for a quick and satisfying weeknight meal.

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In a large pot or Dutch oven, heat olive oil over medium heat. Add Italian sausage and cook until browned, breaking it up as it cooks.
Add diced onion and garlic and sauté for 2-3 minutes until fragrant.
Stir in carrots, celery, zucchini, and bell pepper. Cook for another 5 minutes, stirring occasionally.
Add diced tomatoes, chicken broth, oregano, basil, salt, and pepper. Bring to a boil.
Stir in rice, reduce heat to a simmer, and cook uncovered for about 15 minutes or until the rice is tender.
Stir in spinach or kale and cook for an additional 2-3 minutes until wilted.
Taste and adjust seasonings if needed. Serve hot, topped with Parmesan cheese if desired.

Use brown rice or quinoa for a whole grain option—adjust cooking time accordingly.
Freeze leftovers in individual portions for easy future meals.
Add red pepper flakes for extra heat.
Use vegetable broth and plant-based sausage for a vegetarian version.