This Italian Sausage and Wild Rice Soup is so hearty and delicious. This will definitely be your new favorite soup!
Normally when I think of Wild Rice Soup, I think of the creamy rich version with chicken.
I was going to originally make this soup creamy, but I did a quick taste test and was so happy with all of the delicious flavors that I decided to leave it without the cream.
I used Hot Italian Chicken Sausage which I think really amped up the flavor! It’s not super spicy, but has just the right kick.
To make this soup, start by adding Olive Oil to a 6 quart Dutch Oven and heat over med/high heat on the stovetop.
When oil starts to shimmer, add Carrots, Celery, Onion, and Garlic. Sauté 3-4 minutes.
Add Sausage, Wild Rice, Chicken Broth, and seasonings. Simmer on med/low heat for 45 minutes or until rice is fully cooked, stirring often.
Just a quick note:
Start with 6 cups of Chicken Broth and add more as needed. I prefer a thicker soup and found that 8 cups was perfect for me. If you like it thinner just add more broth or water.
If you are making this to have leftovers you may need to add more broth or water before reheating. The longer it sits in the fridge, the more liquid the rice will absorb.
More Soup Recipes
- Gluten Free French Onion Soup
- Instant Pot Chicken Fajita Soup
- Curry Cauliflower Soup
- Spicy Sausage and White Bean Soup with Spinach
- Slow Cooker Chicken and Rice Soup with Lemon
- Greek Lemon Chicken Rice Soup
- Creamy Tomato Basil Soup with Parmesan Crisps
- Lemon Chicken Quinoa Soup with Spinach
- Leftover Turkey Wild Rice Soup
- Gluten Free Chicken Noodle Soup
- Vegetable Detox Soup
- Slow Cooker Chicken Tortilla Soup
- Potato Corn Chowder
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up.
Cheers!
Italian Sausage Wild Rice Soup
Ingredients
- 1 lb Hot Italian Chicken Sausage cut into 1/2 inch pieces
- 6-8 cups Chicken Broth See Notes below
- 3 medium Carrots chopped
- 3 Celery Stalks chopped
- 1 Sweet Onion chopped
- 4 Cloves Garlic finely chopped
- 1 cup uncooked Wild Rice
- 1 tsp dried Parsley
- 1 tsp dried Thyme
- 1 tsp dried Sage
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 2 Tbs EVOO
Instructions
- Add EVOO to 6 quart Dutch Oven and heat over med/high heat on stovetop
- When oil starts to shimmer, add Carrots, Celery, Onion, and Garlic
- Sauté 3-4 minutes
- Add Sausage, Wild Rice, Chicken Broth, and seasonings
- Simmer on med/low heat for 45 minutes or until rice is fully cooked, stirring often
- Enjoy!
Long says
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 like 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
Sara says
So glad you liked it! The addition of the summer squash sounds good!