Wild Rice Soup with Sausage and Vegetables

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Ingredients

6 servings
  • 2 tablespoons Olive Oil
  • 1 ¼ cups dice Onion
  • 2 ⅛ cups dice Celery
  • 1 cup dice Carrot
  • 1 ⅚ cups cook Ground Italian Sausage
  • 1 teaspoon Salt
  • 1 ½ teaspoons Paprika
  • 6 cups Chicken Broth/Stock, Gluten Free
  • 2 cups cook Wild Rice
  • ¼ cups chop Parsley, Fresh
  • ¼ teaspoons Black Pepper
  • 2 teaspoons Basil, Dried

Freezer Containers

  • 6 Quart Freezer Bags

Directions

In a large stock pot, heat olive oil over medium heat. Add onion and cook until translucent Add celery and carrots, and continue to cook. Add sausage, salt, paprika and chicken broth. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Stir in the wild rice, parsley, pepper and basil. Continue to simmer for 5 more minutes.

Freezing Directions

In a large stock pot, heat olive oil over medium heat. Add onion and cook until translucent Add celery and carrots, and continue to cook. Add sausage, salt, paprika and chicken broth. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Stir in the wild rice, parsley, pepper and basil. Continue to simmer for 5 more minutes. Remove from heat and allow to cool completely. Divide into indicated number of quart freezer bags, label and freeze.

Serving Day Directions

Reheat in microwave for 1-2 minutes.

Nutritional Information

Not Available

About This Recipe

Brimming with tender vegetables, wild rice and crumbled sausage this gluten and dairy free soup makes a hearty winter lunch.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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