There’s something magical about a big pot of Creamy Sausage and Wild Rice Soup simmering on the stove—it instantly makes any day feel warmer and more comforting.
With savory sausage, tender wild rice, soft chunks of potato, and a rich, creamy broth, this is the kind of soup that wraps you up like a blanket.
Whether you’re battling cold weather or just craving a wholesome dinner, this cozy bowl has you covered.
Why You’ll Love This Recipe
Loaded with hearty sausage, wild rice, and veggies
Creamy and comforting without being too heavy
Perfect for chilly nights, meal prep, or sharing with loved ones
Simple, one-pot meal with layers of flavor
Totally customizable with your favorite sausage variety
Ingredient Highlights
Sausages – Use any flavor you love! Pork, chicken, or spicy Italian all work well.
Wild rice – Adds texture and nutty flavor; it holds up beautifully in soups.
Potatoes – Bring body and comfort to each bite.
Carrots, celery & onion – Classic aromatic trio that builds the soup’s flavor base.
Garlic & thyme – For earthy depth and warmth.
Flour & stock – Create the base for a creamy roux-thickened broth.
Single cream (or half and half) – Makes it smooth and satisfying.
Bay leaves – A subtle herbal note to round out the soup.
Pro Tips Before You Start
Remove sausage casing before cooking for better texture and faster browning.
If using a fattier sausage, you can drain excess fat but leave just enough for flavor and roux.
Don’t skip the flour step—it thickens the soup and creates a creamy consistency.
Wild rice takes longer to cook than white rice, so plan for simmer time.
Soup gets even better the next day—flavors deepen overnight.
How to Make Creamy Sausage and Wild Rice Soup
Step 1: Brown the sausage
Heat olive oil in a large soup pot over medium heat.
Remove the sausage from its casing and crumble it into the pot.
Cook, breaking it apart with a spatula, until browned and cooked through.
Transfer the sausage to a plate and set aside.
If there’s excess grease, leave about 2 tablespoons in the pot for flavor.
Step 2: Sauté the vegetables
To the same pot, add chopped onion, sliced celery, and carrots.
Cook over low heat for about 10 minutes, stirring occasionally, until soft and fragrant.
Add minced garlic and dried thyme and sauté for another 30 seconds.
Step 3: Create the roux
Sprinkle flour over the vegetables and stir to combine with the remaining fat.
Cook for 2–3 minutes to form a thick paste and eliminate the raw flour taste.
Step 4: Add sausage and stock
Return the sausage to the pot.
Pour in a small amount of the chicken or vegetable stock and stir until smooth and thickened.
Gradually add the remaining stock, stirring constantly to avoid lumps.
Step 5: Simmer with wild rice and bay leaves
Add wild rice and bay leaves.
Bring the soup to a simmer over medium heat and cook uncovered for 30 minutes, stirring occasionally.
Step 6: Add potatoes
Stir in the cubed potatoes and continue simmering for another 15 minutes, or until both the rice and potatoes are tender.
Step 7: Finish with cream
Reduce heat to low.
Stir in the cream and season with salt and freshly ground pepper to taste.
Let the soup warm through, then remove from heat.
Discard bay leaves before serving.
What to Serve It With
Warm crusty bread or garlic toast
A crisp green salad with a light vinaigrette
Buttery crackers or a sprinkle of shredded cheddar on top
A drizzle of chili oil for some heat
Variations & Substitutions
Use spicy Italian sausage for an extra kick
Swap potatoes for sweet potatoes for a sweeter, earthy note
Add a handful of chopped spinach or kale just before serving
Use oat milk or coconut milk for a dairy-free version (skip the roux and thicken with cornstarch)
Substitute brown rice or farro if wild rice is unavailable
Storage & Leftovers
Store cooled soup in an airtight container in the refrigerator for up to 4 days.
Reheat on the stove over medium-low heat, stirring often.
Add a splash of broth or cream if it thickens.
This soup also freezes well! Omit the cream before freezing, and add it fresh when reheating.
FAQs
Can I use pre-cooked sausage?
Yes! Just chop and add after sautéing the vegetables to warm through.
Can I make this soup in advance?
Absolutely—it’s even more flavorful the next day.
How do I make this gluten-free?
Skip the flour and thicken the soup with cornstarch or a gluten-free roux.
What’s the best cream substitute?
Half and half, light cream, or evaporated milk are all good options.
Can I use white rice instead of wild rice?
You can, but reduce the simmer time, as white rice cooks faster.
Why is my soup too thick the next day?
Rice and potatoes absorb liquid—just add more broth when reheating.
Can I add cheese?
Yes! Stir in shredded cheddar or parmesan just before serving for extra richness.
Final Thoughts
This Creamy Sausage and Wild Rice Soup is pure comfort in a bowl—rich, savory, and loaded with flavor.
It’s one of those recipes I turn to when I want something warm and filling that the whole family will love.
And the best part? It’s a one-pot wonder that only gets better as leftovers.
Cozy up with a bowl and enjoy every creamy, hearty spoonful.
Creamy Sausage & Wild Rice Soup
Ingredients
- 1 tbsp olive oil
- 400 g 6 sausages, any flavor, casing removed
- 1 onion chopped
- 2 stalks celery sliced
- 2 carrots sliced
- 2 cloves garlic minced
- 1/2 tsp dried thyme
- 3 tbsp plain/all-purpose flour
- 1 litre / 4 cups chicken or vegetable stock
- 2 bay leaves
- 100 g / 1/2 cup wild rice
- 3 medium potatoes peeled and cut into chunks
- 375 ml / 1 1/2 cups single/light cream or half and half
- Salt and pepper to taste
Instructions
- Heat oil in a large soup pot. Add sausage, break apart, and cook until browned.
- Remove and set aside.
- Add onion, celery, and carrots. Cook for 10 minutes over low heat.
- Stir in garlic and thyme.
- Sprinkle in flour and stir to form a roux. Cook for 2–3 minutes.
- Return sausage to the pot.
- Stir in a little stock until smooth, then add remaining stock, bay leaves, and wild rice.
- See full steps with tips & photos → https://p4pd.org/creamy-sausage-and-wild-rice-soup/
Notes
- Stock Choice: Homemade chicken stock adds extra depth; use low-sodium and adjust seasoning if preferred.
- Rice Swap: Feel free to use a wild & brown rice blend—just extend the initial simmer by 5–10 minutes if needed.
- Make-Ahead: Soup flavors deepen after resting; refrigerate for up to 2 days and gently reheat, adding a splash of stock or cream if it thickens too much.
