There’s something incredibly comforting about a warm bowl of sausage and wild rice soup, especially as the leaves turn and the days grow shorter. This dish is a treasure trove of flavors, combining savory sausages with hearty vegetables and wild rice, all enveloped in a creamy broth. I often find myself returning to this recipe whenever I need a bit of nourishment for both body and soul; it’s one of those meals that wraps around you like a warm blanket on a chilly evening.
Why You’ll Love This Dish
This comforting soup isn’t just delicious; it checks all the boxes for a weeknight meal. It’s budget-friendly, easy to prepare, and downright satisfying. The kids love it, and you’ll feel like a culinary hero when they say, “Can we have this again tomorrow?” Plus, one pot means easy cleanup—a total win in my book.
"Every bite of this soup feels like getting a hug from my grandma. It’s rich, warm, and beautifully flavored!"
Whether it’s a hectic Tuesday evening or a relaxed Sunday gathering, this recipe fits seamlessly into your schedule. It’s the kind of dish that lingers in the house and invites people to gather, sharing stories and laughter over steaming bowls.
The Cooking Process Explained
Let’s break it down a bit: this recipe is all about layers of flavor. First, we’ll brown our sausages, allowing their savory essence to infuse the oil. Then, we’ll sauté a delightful mix of vegetables—think colors and textures. A touch of flour thickens the broth, and adding stock gradually helps to build a velvety base. The wild rice adds a lovely chewiness, and the creamy finish takes everything to the next level. Finally, garnished with fresh parsley, it’s comforting, filling, and utterly delicious.
What You’ll Need
Gather these items for your comforting creation:
- 1 tbsp olive oil
- 400g (6) sausages (any flavor will do!)
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 3 tbsp plain/all-purpose flour
- 750ml (3 cups) chicken or vegetable stock
- 2 bay leaves
- 100g (1/2 cup) wild rice
- 3 medium potatoes, peeled and cut into chunks
- 375ml (1 1/2 cups) single/light cream or half and half
- Salt to taste
For those looking for alternatives: you can easily swap in turkey sausages or add different vegetables based on what you have on hand. Feel free to experiment!
Step-by-Step Instructions
- In a large soup pot, heat the olive oil over medium heat.
- Remove the sausage from its casing and break it up in the pot with a spatula, browning until golden and fully cooked. Transfer it to a plate. If there’s too much fat, drain some but leave about 2 tablespoons in the pot.
- Add the chopped onion, celery, and carrots to the pot. Let them cook over low heat for about 10 minutes until softened—give them time to release their sweetness.
- Stir in the minced garlic and thyme; sauté for an additional 30 seconds, breathing in that wonderful aroma.
- Sprinkle the flour over the sautéed vegetables, mixing to form a paste. Let it cook for a few minutes to eliminate the raw flour taste.
- Return the sausage to the pot, then gradually pour in a portion of the chicken stock while stirring to combine with the roux.
- Add the rest of the stock along with the bay leaves and wild rice. Bring to a gentle simmer, then cook over low to medium heat for 30 minutes.
- Add the cubed potatoes and continue cooking for another 15 minutes, or until both the wild rice and potatoes are tender.
- Finally, pour in the cream and season with salt and pepper to taste. Warm through, then remove from heat.
- Serve hot, garnished with chopped fresh parsley to brighten the dish.
Best Ways to Enjoy It
This hearty soup stands well on its own, but there are so many delightful ways to elevate your meal. Consider serving it with a crusty loaf of bread for dipping, or maybe a simple side salad dressed in vinaigrette that brings a bit of crunch against the creamy soup. A sprinkle of freshly grated Parmesan on top adds a nice touch, or you could drizzle a bit of olive oil for extra flavor.
Storage and Reheating Tips
If you happen to have leftovers (a rare occurrence with this dish!), storing them is quite straightforward. Cool the soup completely before transferring it to an airtight container—this can be kept in the fridge for up to three days. When reheating, be sure to do it gently on the stovetop, adding a splash of water or stock if it seems too thick. For long-term storage, you can freeze portions in appropriate containers for up to three months. Just remember to label them!
Helpful Cooking Tips
- When selecting your sausages, think about flavor! A spicier sausage can bring a wonderful kick, while a milder one serves as a blank canvas for other ingredients.
- Remember, the wild rice takes a bit longer to cook than regular rice, so don’t try to rush it.
- If you want to amp up the creaminess even further, you could substitute a bit of cream cheese for some of the cream; it’s delicious and thickens beautifully.
Creative Twists
Feeling adventurous? You can vary the flavors significantly! Swap in different herbs like rosemary for a fragrant twist or throw in some spinach or kale for added nutrients and color. Want a bit of heat? Add red pepper flakes or diced jalapeños while sautéing the veggies. You can also play with the cream: a dairy-free option using coconut milk can add an exotic flair.
Common Questions
How long does the soup take to prepare?
From start to finish, you’re looking at about an hour of total cooking time, but a lot of that is hands-off.
Can I use vegetable stock instead of chicken stock?
Absolutely! Vegetable stock is a great option, especially if you’re aiming for a vegetarian version.
What’s the best way to reheat leftovers?
Gently on the stovetop is ideal. Just be sure to add a splash of water or broth if it gets too thick.
This sausage and wild rice soup isn’t just a meal; it’s a gathering point, a comfort, and a reminder of home. I hope it becomes as cherished in your kitchen as it is in mine!
Sausage and Wild Rice Soup
Ingredients
Method
- In a large soup pot, heat the olive oil over medium heat.
- Remove the sausage from its casing and break it up in the pot with a spatula, browning until golden and fully cooked. Transfer it to a plate. If there's too much fat, drain some but leave about 2 tablespoons in the pot.
- Add the chopped onion, celery, and carrots to the pot. Let them cook over low heat for about 10 minutes until softened.
- Stir in the minced garlic and thyme; sauté for an additional 30 seconds.
- Sprinkle the flour over the sautéed vegetables, mixing to form a paste. Let it cook for a few minutes to eliminate the raw flour taste.
- Return the sausage to the pot, then gradually pour in a portion of the chicken stock while stirring.
- Add the rest of the stock along with the bay leaves and wild rice. Bring to a gentle simmer, then cook over low to medium heat for 30 minutes.
- Add the cubed potatoes and continue cooking for another 15 minutes, or until both the wild rice and potatoes are tender.
- Finally, pour in the cream and season with salt and pepper to taste. Warm through, then remove from heat.
- Serve hot, garnished with chopped fresh parsley.