Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the sausage and break it up. Add in the onions. Brown the sausage for about 5 minutes. Add in the garlic and cook for 30 seconds. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
3. Add in carrots, bay leaf, Italian seasoning, salt, pepper, tomatoes, tomato sauce and rice.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 5 minutes for white rice or 22 minutes for brown rice. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. Discard the bay leaf.
5. Temper the dairy by stirring a cup of the hot soup in with it before stirring it into the pot. (If you add evaporated milk you can just stir it straight in the pot).
6. Stir in the parmesan cheese and spinach. Salt and pepper to taste.
7. Ladle into bowls and serve. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the sausage and break it up. Add in the onions. Brown the sausage for about 5 minutes. Add in the garlic and cook for 30 seconds. Add to slow cooker.
2. Stir in the broth, bay leaf, Italian seasoning, salt, pepper, tomatoes, tomato sauce and rice.
3. Cover slow cooker and cook on high for 3-4 hours, or until rice is cooked through. Discard the bay leaf.
4. Temper the dairy by stirring a cup of the hot soup in with it before stirring it into the crockpot. (If you add evaporated milk you can just stir it straight in the pot).
5. Stir in the parmesan cheese and spinach. Salt and pepper to taste.
6. Ladle into bowls and serve.