italian sausage, wild rice, and vegetable soup …

December 16, 2011

I love when a good soup just comes together with ingredients you have in your fridge!  I had a few vegetables that I needed to use up this week, and I threw just about everything in the pot!
I love the taste of Italian sausage in soup.  Italian sausage has all sorts of amazing spices inside, so when it is browned and put into the soup, it adds a great flavor!  I decided to throw in some wild rice in the end, and it really made it a nice hearty soup!   Something you could easily eat for dinner with some nice crusty bread!
{Italian Sausage, Wild Rice, and Vegetable Soup}
serves 6
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 chicken broth
1 1b Italian sausage, browned
1/2 cup heavy cream (optional)
parmesano reggiano, grated
directions
In a large pot, add olive oil and heat over medium heat.  Add, celery, carrots, leeks, mushrooms, and saut√© for about 10 minutes.  Add garlic, and stir for about one minute.  Add the remaining ingredients except for the Italian sausage.  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.  Remove from heat, and add the browned Italian Sausage.  And, for a creamer soup, you can add the 1/2 cup heavy cream.
Top with grated parmesano reggiano cheese and serve.
Enjoy!

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