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Sausage Wild Rice Soup

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Total Time
Prep: 35 min. Cook: 1 hour

By Taste Of Home Editorial Team

Recipe by Tonya Schaffer, Huron, South Dakota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 16, 2022

This recipe makes a big batch. So I often divide leftovers into a few containers for "freezer meals".

Test Kitchen Approved

Sausage Wild Rice Soup

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Prep Time 35 min
Cook Time 1 hour
Yield 5 quarts (13 servings)

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
Text Ingredients

Directions

  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.

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