Sausage Soup with Spinach and Wild Rice
Warm up with a comforting bowl of Sausage Soup with Spinach and Wild Rice, a hearty and wholesome dish bursting with flavor and nourishing ingredients. This one-pot wonder combines the savory richness of browned Italian sausage, the earthy bite of wild rice, and the freshness of tender spinach, all simmered to perfection in a fragrant, thyme-infused chicken broth. Diced carrots, celery, and onion add a classic mirepoix depth of flavor, while the option to swirl in heavy cream takes this soup to luscious new heights. Finished with a sprinkle of parmesan cheese, this easy 60-minute recipe is perfect for busy weeknights or cozy weekends. Packed with protein, fiber, and vibrant greens, it’s a nutritious and filling meal that’s as satisfying as it is simple to make. Perfectly paired with crusty bread or enjoyed on its own, this soup is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 0.75 cup wild rice
- 6 cups chicken broth
- 1 cup water
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 4 cups fresh spinach, roughly chopped
- 0.5 cup heavy cream (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese, grated (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage and cook until browned and crumbled, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5 minutes.
Stir in the garlic and sauté for an additional 1 minute until fragrant.
Add the wild rice, chicken broth, water, dried thyme, and bay leaf to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
Return the cooked sausage to the pot and continue to simmer until the rice is tender, about 10-15 more minutes.
Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
If desired, add the heavy cream and stir until fully incorporated.
Season the soup with salt and pepper to taste.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with grated parmesan cheese. Serve warm and enjoy!
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 8350 mg | 363% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 16.8 g | ||
| Protein | 145.3 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1266 mg | 97% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4915 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
