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Sausage Wild Rice Soup

Sausage Wild Rice Soup
This recipe makes a big batch. So I often divide leftovers into a few containers for "freezer meals".
13 ServingsPrep: 35 min. Cook: 1 hour

Ingredients

  • 9 cups water, divided
  • 1 cup uncooked wild rice
  • 2 pounds bulk Johnsonville® Ground Sausage
  • 2 large onions, chopped
  • 2 teaspoons olive oil
  • 6 garlic cloves, minced
  • 3 cartons (32 ounces each) chicken broth
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 package (6 ounces) fresh baby spinach, coarsely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • In a large saucepan, bring 3 cups water to a boil. Stir in rice.
  • Reduce heat; cover and simmer for 55-60 minutes or until tender.
  • Meanwhile, in a stockpot, cook sausage over medium heat until no
  • longer pink; drain. Remove and set aside. In the same pan, saute
  • onions in oil until tender. Add garlic; cook 1 minute longer. Stir
  • in the broth, tomatoes, tomato paste, basil, oregano and remaining
  • water. Return sausage to the pan. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 20 minutes.
  • Stir in the spinach, salt, pepper and wild rice; heat through. Yield:
© Taste of Home 2013

2 of 2

Sausage Wild Rice Soup (continued)

Directions (continued)

  • 5 quarts (13 servings).
Nutrition Facts: 1 serving (1-1/2 cups) equals 217 calories, 10 g fat (3 g saturated fat), 28 mg cholesterol, 794 mg sodium, 20 g carbohydrate, 3 g fiber, 11 g protein.
© Taste of Home 2013