Sausage and Escarole Soup

This is pure comfort food, and goes together very quickly

1 T olive oil
1 onion, minced
1 lb italian sausage (casings removed)
2 cloves garlic, minced
1 14 oz can of crushed plum tomatoes
2 quarts of chicken stock
1/4 of a large head of escarole, chopped up
1 cup uncooked rice
Seasoning to taste: I used salt, pepper, red pepper flakes, oregano, fennel seed, garlic powder

Saute the onion in the oil until just browning a little, add the sausage and brown.  Add the garlic and tomatoes and saute briefly until bubbling.  Add the stock and heat to a simmer, add the escarole and rice and continue to simmer until the rice is cooked, about 10-15 minutes.  Taste and correct seasonings.