Sausage Wild Rice Soup

Total Time

Prep: 35 min. Cook: 1 hour


5 quarts (13 servings)

Updated: Oct. 16, 2022
This recipe makes a big batch. So I often divide leftovers into a few containers for "freezer meals".


  • 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


  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.

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.