Sausage Wild Rice Soup Recipe
Sausage Wild Rice Soup Recipe photo by Taste of Home

Sausage Wild Rice Soup Recipe

Publisher Photo
This recipe makes a big batch. So I often divide leftovers into a few containers for "freezer meals".
TOTAL TIME: Prep: 35 min. Cook: 1 hour
MAKES:13 servings
TOTAL TIME: Prep: 35 min. Cook: 1 hour
MAKES: 13 servings

Ingredients

  • 9 cups water, divided
  • 1 cup uncooked wild rice
  • 2 pounds Johnsonville® Mild Ground Italian 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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Stir in the spinach, salt, pepper and wild rice; heat through. Yield: 5 quarts (13 servings).
Originally published as Sausage Wild Rice Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p98

Nutritional 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.

Reviews for Sausage Wild Rice Soup

AVERAGE RATING
   (2)
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5 Star
 (2)
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MY REVIEW
Reviewed Apr. 10, 2012

Love this soup!!!

MY REVIEW
Reviewed Jan. 15, 2012

I really liked this recipe. I did make a few changes though. I cut it in half. (even then it made a lot probably enough for 6+ people) I also added some more veggies: carrots and celery with the onion and some summer squash when I added the sausage back in. I don't think I used quite the amount of liquid the recipe calls for, but I like my soups a little more chunky! I would recommend this! And like the original recipe says you could make the full batch and freeze some or share with friends!

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