Italian Sausage Soup

1 lb Italian sausage

1 cup yellow onion, small diced

1 cup celery, small diced

1 cup carrots, small diced

1 zucchini, chopped (makes about 2 cups)

4 cups chicken stock

1/2 cup water

1 14.5oz can diced tomatoes

1 cup wild rice

2 cups baby spinach

3 oz goat cheese

Juice from 1/2 a lemon

In a large pot, cook the sausage and crumble into small pieces with the spatula. Once fully cooked, set aside and leave the fat in the pot. Add the onion, celery, carrots, and a pinch of salt and pepper. Sauté for about 3 minutes. Add the zucchini and cook for another 5 minutes. Pour in the chicken stock, water, diced tomatoes, and rice. Stir to combine, bring to a simmer, and cover. Let simmer, covered, stirring occasionally, for 45 minutes. Then, stir in the spinach, goat cheese, lemon juice, and cooked sausage. Recover and let simmer another 5 minutes.