Sausage Wild Rice Soup
Warm, hearty, and bursting with flavor, Sausage Wild Rice Soup is the ultimate comfort food for chilly days. This creamy soup features savory Italian sausage, nutty wild rice, and a medley of tender vegetables, all simmered together in a rich chicken broth infused with garlic, thyme, and a touch of heavy cream. Perfectly thickened with a simple flour-cream mixture, this one-pot meal is quick to prepare and ideal for cozy family dinners or meal prepping for the week. Garnished with fresh parsley, it’s as visually inviting as it is delicious. Serve it piping hot with crusty bread to soak up every luscious bite! Keywords: sausage wild rice soup recipe, creamy sausage soup, easy comfort food, one-pot meals, hearty soup ideas.
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Recipe Information
Ingredients
- 1 pound ground Italian sausage
- 0.75 cup wild rice
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot or Dutch oven, cook the ground Italian sausage over medium heat until browned and cooked through. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
Add the unsalted butter to the same pot. Once melted, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the wild rice to the pot and stir to coat the grains with the vegetable mixture.
Pour in the chicken broth, then add the salt, black pepper, and dried thyme. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 35-40 minutes, or until the wild rice is tender.
In a small bowl, whisk together the heavy cream and all-purpose flour until smooth and lump-free.
Stir the heavy cream mixture into the soup, then add the cooked sausage back to the pot. Simmer for an additional 5-7 minutes, stirring occasionally, until the soup thickens slightly.
Taste the soup and adjust seasonings as needed.
Remove the pot from the heat and stir in the chopped fresh parsley.
Serve the soup hot with crusty bread or crackers, and enjoy!
Nutrition Facts
Calories |
3085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.9 g | 284% | |
| Saturated Fat | 103.9 g | 520% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 9437 mg | 410% | |
| Total Carbohydrate | 152.9 g | 56% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 18.4 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4164 mg | 89% | |
*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.
