Recipe of the Week: Italian Sausage Wild Rice and Vegetable Soup

I found this recipe on the blog by Zupa.  It has all sorts of good for you vegetables and it tastes good too.

  • 1 tbs olive oil
  • 2 cups celery, diced
  • 2 cups carrots, diced
  • 2 cups leeks, chopped
  • 1 1/2 cups mushrooms, sliced
  • 2-3 cloves garlic, minced
  • 1 14 oz can of petite diced tomatoes, drained
  • 1/2 tsp sea salt
  • 1/2 tsp dried Italian seasoning
  • 1/4 tsp fresh ground pepper
  • 1 cup fresh spinach, chopped
  • 1/4 cup un-cooked wild rice
  • 2 32 oz containers of {gf} chicken broth
  • 1 1b Italian sausage, browned
  • 1/2 cup heavy cream (optional)
  • parmesano reggiano, grated

  1. In a large pot, add olive oil and heat over medium heat.  Add, celery, carrots, leeks, mushrooms, and sauté for about 10 minutes.  Add garlic, and stir for about one minute.  Add the remaining ingredients except for the Italian sausage.  
  2. Bring to a boil, then turn down to medium low, cover and allow to simmer for 30-45 minutes, or until the vegetables are soft and the wild rice is cooked. 
  3. Remove from heat, and add the browned Italian Sausage.  And, for a creamer soup, you can add the 1/2 cup heavy cream.
  4. Top with grated parmesano reggiano cheese and serve.


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