Step 1

In a large soup pot or Dutch oven, add the avocado oil and brown the sausage over medium heat, breaking it up into small pieces as it cooks. Once the sausage is browned and cooked through, remove it from the pot and set it aside on a plate lined with some paper towels.

Step 2

In the same pot leave a little bit of the leftover grease (about 2-3 teaspoons) and sauté the onion, celery, and carrots for about 5 minutes.

Step 3

Add the diced zucchini and bell pepper to the pot, and sauté for an additional 3-4 minutes until they are slightly softened. Add the garlic.

Step 4

Pour in the tomato sauce, paste, chicken broth, and oregano into the pot, and stir well to combine. Bring the soup to a boil, then reduce the heat to low and simmer for 20-30 minutes until the vegetables are fully cooked and the flavors have melded together.

Step 5

Add the cooked rice (see notes if using uncooked) and the chopped spinach to the pot and stir well. Cook for an additional 10 minutes until the spinach has wilted and is fully incorporated into the soup.

Step 6

Taste the soup and adjust the seasoning as needed with salt and pepper. Serve hot, garnished with additional oregano or Parmesan cheese if desired.