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Sausage and Wild Rice Soup


Saturdays are clean up day, and that includes the fridge. As we prepare to make room for Thanksgiving dinner (yes, we DO celebrate the holiday in our home in Switzerland), we clear out all contents and put them in soup. But, all of that cleaning can make a family mad hungry, so what better way to feed them than with a hearty Sausage and Wild Rice soup?

This soup can be as thick or as thin as you choose. We prefer it a bit thick, and it packs so much flavor, thanks to the sausage. And, it’s relatively quick to make if you’re working with leftovers. We had both leftover rice and green peas from dinners earlier in the week, so we dropped them right into the pot. If you prefer a more vegetarian option, just swap out the stock for vegetable stock, and the sausage for smoked tofu, which tastes pretty awesome



Measurement Conversion Chart

1 lb Italian Sausage
1 cup Spinach (fresh)
1 cup wild rice
1/2 yellow lentil
1 stalk of celery chopped
1 can green peas
1 can Cannellini Beans
1 medium carrots (raw) peeled
1 red onion
1 leek
1 shallot (raw), chopped
1 garlic clove, chopped
1 green onion, chopped
3 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)
3 bay leaves
1 spring, thyme
1 tablespoon, spicy paprika
1/8 teaspoon, turmeric
2 tablespoons balsamic vinegar
Pinch salt and pepper to taste
1 cup of 2% milk
1 squeeze lemon
1 bunch parsley
1 tbs butter
1 tbs flour (to thicken soup)
1 egg (to thicken soup)

Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 20min
  • Cook60min
  • Meal Time Dinner
  • Serves 4


  1. Brown Italian sausage. Remove from heat and keep the drippings.
  2. Add spices and bring stock to a boil with bouillon. Add browned chicken, balsamic vinegar, paprika and bay leaves to the stock and cook on low heat.
  3. Add Italian sausage to the stock.
  4. Saute chopped onions, carrots, leeks, garlic, shallots and spinach and then add to the broth.
  5. Add salt and pepper to taste and cook for about 45 minutes.
  6. Near the end of cook time (ten minutes), remove the bay leaves and thyme.
  7. Add green peas and cannellini beans and continue cooking for 20 minutes
  8. Soften butter and mix with flour and milk.
  9. Crack egg and stir with a fork. Spoon in a couple teaspoons of broth into the egg. and stir. Gradually pour the egg mixture into the soup. Simmer it gently for a couple of minutes.
  10. Finish with a splash or lemon juice and parsley and serve in a bowl.

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