This Creamy Sausage and Wild Rice Soup is the ultimate cold-weather comfort food!
With savory sausage, hearty vegetables, wild rice, and creamy broth, it’s a one-pot meal that warms you from the inside out.
Perfect for cozy dinners and make-ahead lunches.
Why You’ll Love This Recipe
Rich and creamy texture with every spoonful.
Protein-packed with flavorful sausage and hearty wild rice.
One-pot meal – easy to make, easy to clean up.
Perfect for meal prep – gets even better the next day.
What You’ll Need (Ingredient Highlights)
Sausages – Any flavor you love works; pork or chicken both add rich flavor.
Wild rice – Earthy and hearty, it holds up beautifully in soup.
Potatoes – Chunky and comforting, they thicken the soup naturally.
Carrots, celery & onion – The aromatic base for savory depth.
Garlic & thyme – Add cozy, herby notes.
Chicken or vegetable stock – The foundation of a flavorful broth.
Light cream – Adds a luscious creamy finish.
Pro Tips for Success
Be sure to break up the sausage well as it browns for even bites.
Use good quality stock – homemade or low-sodium store-bought.
Stir frequently while adding the stock to prevent clumps.
If the soup thickens too much after chilling, add a splash of stock when reheating.
How to Make Creamy Sausage and Wild Rice Soup
Step 1: Brown the Sausage
Heat oil in a large soup pot over medium heat.
Remove sausage from casings, add to pot, and cook while breaking it up.
Once browned and fully cooked, transfer to a plate.
If needed, drain excess fat, leaving about 2 tbsp in the pot.
Step 2: Sauté the Veggies
Add onion, celery, and carrot to the pot.
Cook for about 10 minutes over low heat until softened.
Add garlic and dried thyme, stir for 30 seconds.
Step 3: Make the Roux
Sprinkle flour over the veggies and mix to form a paste.
Cook for 2 more minutes, stirring constantly.
Step 4: Add Liquids and Simmer
Pour in a bit of stock, stirring to loosen the roux.
Gradually add remaining stock, stirring constantly.
Add bay leaves, wild rice, and return the sausage to the pot.
Bring to a simmer and cook over low-medium heat for 30 minutes.
Step 5: Add Potatoes
Add cubed potatoes and simmer for another 15 minutes until rice and potatoes are tender.
Step 6: Stir in Cream
Pour in the cream, season with salt and pepper, and stir gently.
Let the cream warm through for 2–3 minutes, then remove from heat.
Step 7: Serve and Enjoy
Ladle soup into bowls, garnish with chopped parsley if desired, and serve hot with crusty bread.
Serving Ideas
Pair with garlic bread or a buttery biscuit.
Add a side salad for a full meal.
Sprinkle with shredded Parmesan or chili flakes for extra flavor.
Variations & Swaps
Use turkey sausage for a lighter version.
Sub heavy cream or coconut milk for a richer or dairy-free option.
Add spinach or kale at the end for extra greens.
Storage Tips
Store in an airtight container in the fridge for up to 4 days.
Reheat on the stove or microwave, adding broth if needed.
Not ideal for freezing due to the cream.
FAQs
Can I make this ahead of time?
Yes! It tastes even better the next day.
Can I use brown rice or white rice instead?
Wild rice gives the best texture, but brown rice works.
Avoid white rice—it can get mushy.
What kind of sausage should I use?
Any ground sausage – spicy, sweet, chicken, or pork – all work well.
Is this soup gluten-free?
Use gluten-free flour and stock to make it GF.
Can I freeze this soup?
It’s not recommended due to the cream, but you can freeze the base before adding the cream.
Can I make this in the slow cooker?
Yes! Brown the sausage first, then cook on low 6–8 hours. Stir in cream at the end.
Final Thoughts
This Creamy Sausage and Wild Rice Soup is everything you want in a cozy dinner: rich, flavorful, and incredibly satisfying.
It’s perfect for sharing, meal prepping, or freezing (before the cream). One bite, and you’ll be hooked!
Creamy Sausage and Wild Rice Soup
Ingredients
- 1 tbsp olive oil
- 400 g 6 sausages, any flavor
- 1 onion chopped
- 2 celery stalks sliced
- 2 carrots sliced
- 2 cloves garlic minced
- 1/2 tsp dried thyme
- 3 tbsp all-purpose flour
- 1 liter 4 cups chicken or vegetable stock
- 2 bay leaves
- 100 g 1/2 cup wild rice
- 3 medium potatoes peeled and cubed
- 375 ml 1 1/2 cups light cream or half-and-half
- Salt and pepper to taste
Instructions
- Brown sausage in oil; transfer to plate.
- Cook onion, celery, and carrot 10 min; add garlic and thyme.
- Stir in flour to make paste; cook 2 min.
- Gradually add stock, bay leaves, rice, and sausage. Simmer 30 min.
- Add potatoes; cook 15 min.
- Stir in cream; season with salt and pepper.
- See full steps with tips & photos → https://wimpysdiner.net/creamy-sausage-and-wild-rice-soup/
Notes
- Sausage Options: Use your favorite—mild Italian, spicy, chicken apple, or even plant-based sausage.
- Wild Rice Tip: If using a blend with white rice, reduce simmer time slightly to avoid overcooking.
- Cream Substitute: Use evaporated milk for a lighter version.
- Make-Ahead: Soup thickens as it sits. Add a splash of broth when reheating.
