This Sausage and Wild Rice Soup is a hearty, comforting dish perfect for chilly days. With a rich, creamy base, flavorful sausage, and tender vegetables, it’s an easy one-pot meal that comes together in under an hour. The wild rice adds a delightful texture, while the cream brings everything together for a luscious finish. Whether served as a cozy weeknight dinner or a special treat, this soup is sure to satisfy!
Why You’ll Love This Recipe
This soup is the ultimate comfort food—packed with savory sausage, earthy wild rice, and tender potatoes, all simmered together in a creamy broth. The combination of the sausage’s rich flavors and the smooth cream base makes every spoonful indulgent and satisfying. This recipe is a great way to use up pantry staples while making a filling, delicious dish.
Ingredients
For the Soup:
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1 tbsp olive oil
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400g (6) sausages, any flavor
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1 onion, chopped
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2 stalks celery, sliced
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2 carrots, sliced
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2 cloves garlic, minced
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½ tsp dried thyme
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3 tbsp plain/all-purpose flour
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1 litre/4 cups chicken or vegetable stock
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2 bay leaves
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100g/½ cup wild rice (or brown rice or pearl barley)
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3 medium potatoes, peeled and cut into chunks
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375ml/1 ½ cups single/light cream or half and half
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Salt to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Cook the Sausage
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Heat the olive oil in a large soup pot over medium heat.
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Remove the sausage from the casing and add to the pot. Break it up with a spatula and cook until golden and fully cooked through, about 5-7 minutes.
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Remove the cooked sausage from the pot and set aside. (If the sausage releases a lot of fat, remove the excess, leaving about 2 tbsp in the pot.)
2. Cook the Vegetables
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In the same pot, add the chopped onion, sliced celery, and carrots. Cook over low heat for about 10 minutes until the vegetables begin to soften.
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Add the minced garlic and thyme and cook for an additional 30 seconds until fragrant.
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Sprinkle the flour over the vegetables and stir to combine, cooking for a couple of minutes until the flour forms a paste (a roux).
3. Add Liquids and Rice
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Gradually pour in a small amount of chicken stock, stirring constantly to combine with the roux. Then, add the rest of the stock, bay leaves, and wild rice.
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Bring the mixture to a simmer, then reduce the heat to low or medium and cook for 30 minutes.
4. Add Potatoes
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Add the cubed potatoes to the soup and cook for an additional 15 minutes, or until the wild rice and potatoes are tender.
5. Finish the Soup
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Stir in the cream and season with salt to taste. Allow the soup to warm through, then remove from the heat.
6. Serve
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Serve the soup hot, garnished with chopped fresh parsley for a burst of color and freshness. Enjoy with crusty bread or crackers on the side!
Servings and Timing
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Yield: 4 servings
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Prep Time: 20 minutes
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Cook Time: 30 minutes
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Total Time: 50 minutes
Variations
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Vegetarian: Omit the sausage and add extra vegetables like zucchini, mushrooms, or bell peppers for a hearty vegetarian version.
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Gluten-Free: Use cornstarch instead of flour to thicken the soup, making it gluten-free.
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Grains: If you don’t have wild rice, try substituting with brown rice or pearl barley for a different texture.
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Sweet Potato: Substitute the regular potatoes with sweet potatoes for a slightly sweeter flavor and quicker cooking time.
Storage/Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until hot. If the soup thickens too much, you can add a splash of chicken broth or water to reach your desired consistency.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. The flavors actually improve as they sit, so it’s a great option for meal prep. Just store in the refrigerator and reheat when ready to serve.
Can I use a different type of rice?
Yes, you can use brown rice or pearl barley as a substitute for wild rice. Keep in mind that the cooking times may vary slightly.
Can I freeze this soup?
Yes, you can freeze this soup (without the cream). To freeze, let the soup cool completely, then store it in an airtight container for up to 3 months. When reheating, add the cream after thawing and reheating the soup.
How do I know when the soup is done?
The soup is done when the potatoes are tender and the rice has cooked through. Taste it to make sure the flavors are balanced, and then add the cream to finish.
Conclusion
This Sausage and Wild Rice Soup is the ultimate comfort food, with its creamy texture, hearty vegetables, and savory sausage. It’s a simple, one-pot meal that’s quick to prepare and packed with flavor. Whether you’re looking for a cozy dinner or a hearty dish to serve guests, this soup will become a favorite in no time!
Print
Sausage and Wild Rice Soup
- Total Time: 50 minutes
- Yield: 4 servings
Description
This Sausage and Wild Rice Soup is a hearty, comforting dish packed with flavorful sausage, wild rice, tender vegetables, and creamy potatoes. The rich, savory broth and the creamy texture make it the ultimate winter comfort food. Easy to make in under an hour, this soup is perfect for a cozy meal or serving a crowd!
Ingredients
For the Soup:
1 tablespoon olive oil
400g (6) sausages (any flavor)
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
2 cloves garlic, minced
½ teaspoon dried thyme
3 tablespoons plain/all-purpose flour
1 liter (4 cups) chicken or vegetable stock
2 bay leaves
100g (½ cup) wild rice
3 medium potatoes, peeled and cut into chunks
375ml (1 ½ cups) single/light cream or half and half
Salt to taste
Instructions
1. Cook the Sausage:
Heat olive oil in a soup pot. Remove the sausage from its casing and add it to the pot. Break the sausage apart with a spatula, cooking until golden on the outside and fully cooked through.
Once cooked, remove the sausage from the pot and set it aside. (If the sausage is fatty, remove the excess fat, leaving about 2 tablespoons in the pot.)
2. Sauté the Vegetables:
To the same pot, add the chopped onion, sliced celery, and carrots. Cook over low heat for about 10 minutes until softened.
Add the minced garlic and dried thyme, cooking for an additional 30 seconds until fragrant.
3. Make the Roux:
Sprinkle the flour over the vegetable mixture and stir to combine with the fat until it forms a paste. Cook for a couple of minutes to remove the raw flour taste.
4. Add Liquids and Simmer:
Gradually pour in a bit of the chicken stock, stirring to combine with the roux. Once smooth, pour in the rest of the stock.
Add the bay leaves, wild rice, and sausage back into the pot. Bring the soup to a simmer and cook over low to medium heat for 30 minutes.
5. Add the Potatoes:
After 30 minutes, add the cubed potatoes to the pot. Continue to cook for another 15 minutes, or until the wild rice and potatoes are tender.
6. Add Cream and Season:
Pour in the cream and stir to combine. Season with salt and pepper to taste, and let the soup warm through for a couple of minutes before removing from the heat.
7. Serve:
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot and enjoy!
Notes
Rice Alternatives: Wild rice adds a nice texture and flavor contrast, but brown rice or pearl barley can be used as more affordable alternatives.
Gluten-Free Option: For a gluten-free version, you can use corn flour instead of regular flour to thicken the soup.
Sweet Potato Option: You can substitute regular potatoes with sweet potatoes for a slightly sweeter and quicker-cooking option.
Dairy-Free: For a dairy-free version, use plant-based cream like soy cream.
Adjusting Salt: Taste your soup as you go and adjust the seasoning, especially the salt, to your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main course
- Cuisine: American
