Sausage Wild Rice Soup
TOTAL TIME: Prep: 35 min. Cook: 1 hour
YIELD: 5 quarts (13 servings).
This recipe makes a big batch. So I often divide leftovers into a few containers for "freezer meals".
Ingredients
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9 cups water, divided
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1 cup uncooked wild rice
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2 pounds bulk Italian sausage
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2 large onions, chopped
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2 teaspoons olive oil
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6 garlic cloves, minced
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3 cartons (32 ounces each) chicken broth
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1 can (28 ounces) diced tomatoes, undrained
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1 can (6 ounces) tomato paste
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2 teaspoons dried basil
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2 teaspoons dried oregano
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1 package (6 ounces) fresh baby spinach, coarsely chopped
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1/2 teaspoon salt
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1/2 teaspoon pepper
Directions
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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.
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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.
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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.
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