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ethansorkin
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Break up sausage into ½ inch pieces and put into a large soup pot (2 gallons) with diced onions.
Season lightly.
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 covered until rice is cooked 20 minutes.
Add water as needed.
Add spinach and cook 5 minutes.
Season with salt and pepper to taste.
Garnish each bowl of soup with a tablespoon of shredded mozzarella.