Servings: 8 - One serving is roughly 1 ⅓ cup

¾ lb Italian sausage casings removed, spicy or mild ¾ lb Italian sausage casings removed, spicy or mild
1 medium onion finely diced 1 medium onion finely diced
1 green bell pepper chopped 1 green bell pepper chopped
1 red bell pepper chopped 1 red bell pepper chopped
1 tablespoon minced garlic 1 tablespoon minced garlic
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon dried oregano ½ teaspoon dried oregano
1/4 teaspoon paprika *optional – for extra kick ¼ teaspoon paprika *optional - for extra kick
1/4 teaspoon black pepper ¼ teaspoon black pepper
4 cups low sodium chicken broth 4 cups low sodium chicken broth
28 oz canned diced tomatoes, no salt added 28 oz canned diced tomatoes, no salt added
1 1/2 cups tomato sauce 1 ½ cups tomato sauce
1 cup dry long grain brown rice (rinsed well) 1 cup dry long grain brown rice (rinsed well)
Shredded Mozzarella cheese for serving Shredded Mozzarella cheese for serving

In a large (around 5 quarts) dutch oven or soup pot, brown Italian sausage over medium-high heat, stirring often to crumble, about 3 to 4 minutes.
Add onion and peppers, and cook over medium-high heat until softened, about 4 to 5 minutes.
Stir in garlic, salt, oregano, paprika (if using) and pepper and cook 1 minute.
Add broth, tomatoes, tomato sauce and rice and stir to combine.
Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and simmer for 20 minutes, until rice is cooked through, stirring occasionally.
Serve with mozzarella and fresh parsley as desired.