Sausage Wild Rice Soup
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
Reviews
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Love this soup!!!
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!