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