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In a large pot, brown the Italian sausage, breaking it up with a wooden spoon as you cook it.
To the pot, add the celery, carrots, red onion and garlic. Season with a pinch of salt and pepper and sauté for a minute or two. Then add the rice to the mix. Toss the rice in everything, toasting it for a minute. Now add the stock; bring the soup to a boil, then reduce to a simmer and let cook for maybe 15 minutes, letting the rice soften. Once the rice feels the way you want it (not mushy, but not too toothy), add the arugula, basil and parsley. Toss to wilt the greens.
Off the heat, add a good squeeze of lemon juice to the pot. Taste it. Need anything? NOPE IT'S INSANE.
Now serve it with extra lemon, parmesan cheese and more herbs! And crusty bread. For the love do not forget the crusty bread.
Serves 6-8.