1 package of Uncle Ben's cooked long grain and wild rice

1 lb. sausage (or turkey sausage), cut into bite-size pieces

1 teaspoon olive oil

1/2 cup chopped onion

3 garlic cloves, minced

3 cups water

3 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

3 cans (16 oz.)  low-sodium chicken broth

1 can (14.5 oz.) diced tomatoes, undrained

3 cups torn fresh spinach

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons grated fresh Parmesan cheese

Prepare wild rice according to the instructions on the box. Cook the sausage in a skillet over medium-high heat until browned. Drain and set aside. Heat oil in a large pot over medium-high heat. Add onions and saute for 3 minutes. Add garlic and saute for 1 minute. Add the sausage, water, tomato paste, oregano, basil, chicken broth, and tomatoes. Bring to a boil. Reduce heat and simmer for 20 minutes. Stir in cooked wild rice, spinach, salt and pepper. Simmer for an additional 5-10 minutes. Ladle soup into individual bowls and sprinkle with Parmesan cheese. Serves 8.