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ethansorkin
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Break up sausage in ½ inch pieces and put into a large soup pot (2 gallons) with diced onions.
Saute sausage and onion over low heat until sausages are golden. Be careful not to burn onion.
Drain fat.
Add hot stock and bring to a simmer.
Add tomatoes and rice and cook until rice is thoroughly cooked, about 15 to 20 minutes.
Add spinach and cook a few minutes.
Season with salt and pepper to taste.
Garnish each bowl of soup with a tablespoon of shredded mozzarella cheese.