Easy Chicken Sausage, Wild Rice, & Kale Soup
This is not your average chicken and rice soup! It's made with chicken sausage -- you can use either spicy or sweet Italian sausage! -- and is loaded with kale, mushrooms, and onion, but what really sets it apart is wild rice! This is so flavor-packed, full of veggies, and has the most incredible texture you could dream for in a soup. Ideal for cold winter days or when you need a comforting, home-cooked meal. Gluten-free.
Servings: 8 -10 servings
Calories: 414kcal
Equipment
Ingredients
For the soup
- 1½ lbs (24oz) spicy or sweet Italian chicken sausage, casings removed (feel free to use pork sausage)
- 4 Tbsp extra virgin olive oil, divided
- 8 oz white button mushrooms, stems removed, caps diced (about 1½ cups)
- 1 medium sweet onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 cloves garlic, finely chopped
- 1¼ cups (200g) wild rice, uncooked
- 7 cups (1.6 liters) low-sodium chicken broth
- Parmesan rind, optional
- 3 sprigs fresh rosemary, tied together with kitchen twine
- 2-3 cups kale, stems removed, leaves roughly chopped (or baby spinach)
- ½-1 cup (118-237ml) half-and-half or heavy cream
- Grated Parmesan, for serving
To thicken the soup
- 2 Tbsp cornstarch
- 1 Tbsp water
Instructions
- Cook the sausage. Heat 2 Tbsp oil in a large Dutch oven over medium-high heat. When hot, add the chicken sausage then cook for 1-2 minutes before breaking up with a spatula. Continue cooking until the sausage is fully cooked, another 6-8 minutes. Use a slotted spoon to transfer the sausage to a bowl.
- Cook the vegetables. If the pot is dry, and another tablespoon or two of olive oil. Add the diced mushroom caps to the pot then cook for 2-3 minutes before adding the diced onion, carrots, and celery. Season with 1 tsp kosher salt and ½ tsp black pepper. Lower the heat to medium, then cook, stirring occasionally, until the vegetables are soft, another 5-7 minutes. Be sure to scrape all the browned bits off the bottom of the pan! Add 3 cloves of chopped garlic, then cook 1 minute more.
- Add the rice. Stir in 1¼ cups (200g) wild rice, then add 7 cups (1.6 liters) of chicken stock. Return the cooked sausage to the pot along with a Parmesan rind (optional) and 3 sprigs of fresh rosemary. Cover with a tight lid, then cook over medium heat for 30-35 minutes, or until the rice is tender. While the soup is cooking, make the thickening slurry by whisking 2 Tbsp cornstarch and 1 Tbsp water in a small bowl.
- Add cornstarch slurry. Carefully lift the lid, then remove the Parmesan rind and herb bouquet. Increase the heat to medium-high, then pour in the cornstarch slurry. Add 2-3 cups chopped kale (or spinach) and stir well. Bring the mixture to a boil (this is when the soup thickens).
- Add cream. Once the soup is thick and creamy, turn off the heat, then pour in half-and-half. I prefer it less thick and use ½ cup (118ml), but add more if you like. Stir well, then taste and adjust seasoning. To serve, ladle into bowls then top each portion with a drizzle of olive oil, a sprinkle of grated Parmesan, and extra black pepper. Enjoy!
Notes
- Make-ahead: Prepare the soup up to the point of adding the kale and cream. Cool, refrigerate, and finish the last steps when reheating.
- Store: Store leftovers in an airtight container in the refrigerator for up to 4 days. Note that the soup will thicken because the rice will continue to absorb a bit of the broth over time. This is one of the reasons I strongly prefer wild rice, which is sturdier than white rice and maintains its texture better!
- To reheat: Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of stock or water if it’s too thick.
- Freezing: Cool completely. Store in freezer-safe containers for up to 3 months. Thaw overnight in a fridge, reheat as directed above. If you're planning to freeze it from the start (instead of freezing leftovers), omit the half-and-half (or heavy cream) and add it fresh, once reheated.
- If you use all spicy sausage, the soup will (obviously) be pretty spicy. If you are sensitive to spicy, either use sweet Italian sausage or a mix of both sweet and spicy.
Nutrition
Serving: 1.5-2 cups | Calories: 414kcal | Carbohydrates: 33g | Protein: 23g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 1291mg | Potassium: 521mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3493IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 2mg
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