Sausage Wild Rice Soup Recipe

5 2 2
Sausage Wild Rice Soup Recipe
Sausage Wild Rice Soup Recipe photo by Taste of Home
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Sausage Wild Rice Soup Recipe

Read Reviews
5 2 2
Publisher Photo
This recipe makes a big batch. So I often divide leftovers into a few containers for "freezer meals".
MAKES:
13 servings
TOTAL TIME:
Prep: 35 min. Cook: 1 hour
MAKES:
13 servings
TOTAL TIME:
Prep: 35 min. Cook: 1 hour

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. 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

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

  • 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. Yield: 5 quarts (13 servings).
Originally published as Sausage Wild Rice Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p98

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Reviews forSausage Wild Rice Soup

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MY REVIEW
KJB1972 User ID: 6635757 95653
Reviewed Apr. 10, 2012

"Love this soup!!!"

MY REVIEW
ericandash User ID: 5584507 95652
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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