Sausage Wild Rice Soup

Name: Sausage Wild Rice Soup
Prep time: 35 min
Cook time: 60 min
Total time: 1 h 35 min
Yield: 5 quarts (13 servings).
Ingredients: 9 cups water, divided; 1 cup uncooked wild rice; 2 pounds bulk 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

This recipe makes a big batch. So I often divide leftovers into a few containers for "freezer meals".

Ingredients

9 cups water, divided
1 cup uncooked wild rice
2 pounds bulk 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

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.

Nutrition Facts

1-1/2 cups: 217 calories, 10g fat (3g saturated fat), 28mg cholesterol, 794mg sodium, 20g carbohydrate (6g sugars, 3g fiber), 11g protein.

Reviews

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Average Rating:

KJB1972

Apr 10, 2012

Love this soup!!!
ericandash

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!