Wild Rice, Potato & Sausage Soup

A small bag of organic wild rice has sat lonely in my cupboard for months now. Every time I open the door it stares at me and begs me to cook it. I always promise I will then promptly forget. Poor thing.

With a looming expiration date, I couldn’t ignore it any longer. To give it the attention it deserved I built this entire soup around it, even though it’s not the star of the show but a supporting player.

Wild rice is not really rice at all but a seed with a nutty flavor and a chewy texture. It plays second fiddle to the Italian sausage rounds and cubes of potatoes swimming around in the broth of this rosemary-seasoned soup.

The starch from the potatoes makes the soup all creamy and thick so it’s almost like a stew. Baby spinach leaves round out the heavy textures and help lighten up the soup a bit.

I always think of soups like this as “man” food. Hearty, stick-to-your-ribs food. A soup for the potato and meat lover in your life. Be it man or woman.

Wild Rice, Potato & Sausage Soup

Rating: 51

Prep Time: 25 minutes

Cook Time: 50 minutes

Yield: 5 servings

Wild Rice, Potato & Sausage Soup

A hearty, stick-to-your-ribs soup with Italian sausage, wild rice, potatoes and spinach.


12 ounces Italian sausage links
olive oil, for sauteing
2/3 cup onion, diced
2/3 cup green peppers, diced
1/3 cup celery, diced
1/3 cup carrot, diced
sea salt and fresh black pepper
4 cloves garlic, minced
1 cup wild rice
1 teaspoon dried thyme
2 tablespoons fresh rosemary, chopped
scant 1/4 cup fresh parsley, chopped
6 cups chicken broth
4 cups potatoes, cubed
3 cups baby spinach leaves


  1. In a large soup or stock pot brown the sausage links in 1-2 tablespoons oil on all sides over medium heat. Remove to a large cutting board. Drain off excess grease.
  2. Heat 2 tablespoons oil over medium-low heat and add onion, peppers, carrot and celery. Season well with salt and pepper. Cook until tender, stirring often. Add garlic, wild rice, thyme, rosemary and parsley. If pan is dry add another tablespoon. Cook 5 more minutes, stirring often.
  3. Pour in chicken broth, add the potatoes, slice sausage on the bias into 3/4" rounds and add them back to the pot too. Simmer 25 minutes or until potatoes and rice are tender, seasoning along the way as needed.
  4. Add spinach and simmer until wilted. Serve immediately. To reheat leftovers you may need to add addition broth as the rice may suck up the broth.


Original Recipe ©Cinnamon Girl Recipes


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  1. Faith says

    Yesterday at the grocery store wild rice was on sale!! I was looking at the package for a couple of minutes, thinking about what I could make with it. Thanks for the inspiration, Reeni, this sounds perfect!

  2. Joanne says

    See I always WANT to cook with wild rice because I love the texture but I never seem to have any around! I can definitely see how it works perfectly in this soup. Man food, indeed. Maybe its really the kind of food that will make a man fall in love with you when he eats it. there’s only one way to find out!

  3. Lyndsey@TinySkillet.com says

    This does look hearty and very good!! I need to check my cupboard I’m sure i’ll find that same bag of organic something just waiting to be used with the use by date nearing soon! :) Your bag of wild rice is the star for sure!

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