A creamy and spicy soup packed with wild rice, Italian sausage, and butternut squash ready in one hour.
Here in Austin, winter is often just a suggestion, but when the grey skies roll in over the Hill Country, I immediately crave a bowl of something substantial. This Creamy Sausage and Wild Rice Soup is the culinary equivalent of a flannel shirt. It bridges the gap between a rustic stew and a refined bisque. The spicy Italian sausage provides a savory, heat-filled backbone that plays perfectly against the natural sweetness of the butternut squash. Unlike lighter broth-based soups, the addition of nutty wild rice and a splash of heavy cream creates a texture that is luxurious and filling. It is the kind of meal that requires nothing more than a spoon and perhaps a piece of crusty bread to feel complete.
The smartest move you can make with this recipe is cooking the wild rice separately from the soup base. Wild rice has a very long cooking time (often 45 to 50 minutes) and releases a dark, starchy liquid that can turn your vibrant orange and cream soup into a murky grey color. By cooking it in a separate pot and adding it at the end, you preserve the beautiful color of the broth and ensure the rice is perfectly tender, not crunchy or blown out.
The Ultimate Sweet and Savory Comfort Food
Why You'll Love This Recipe
- Complex Flavor Balance: The heat from the spicy sausage cuts through the sweetness of the squash and the richness of the cream, hitting every taste bud.
- Textural Variety: You get the chew of the wild rice, the softness of the squash, and the meatiness of the sausage in every spoonful.
- Nutrient Dense: Packed with whole grains, fresh spinach, and beta-carotene rich squash, this is comfort food with nutritional benefits.
- Meal Prep Friendly: This soup holds its heat and texture well, making it an excellent candidate for desk lunches throughout the week.
Ingredients
To build a soup with layers of flavor, fresh produce and quality meat are essential.
- Wild Rice: 1 cup uncooked. I recommend using true wild rice (the long black grains) rather than a "wild rice blend" for the distinct nutty flavor and chewy texture.
- Italian Sausage: 15 ounces spicy crumbled sausage. If you can only find links, remove the casings. The spice is crucial to balance the cream.
- Butternut Squash: 10 ounces, peeled and cubed into ½-inch pieces. This is roughly 2 cups. Pre-cut squash from the produce section is a great time-saver here.
- Aromatics: 1 cup chopped onion and 5 cloves of minced garlic form the savory foundation.
- Tomato Paste: 2 tablespoons. This adds a deep umami richness and a beautiful color to the broth.
- Chicken Stock: 6 cups. Use a high-quality stock, as it is the primary liquid.
- Greens: 5 ounces fresh spinach. Baby spinach works best as it wilts quickly without tough stems.
- Heavy Cream: ½ cup. This provides the silky finish.
- Spices: Italian seasoning and smoked paprika to enhance the sausage flavors.
How to Make Creamy Sausage and Wild Rice Soup
Prepare the Rice
Rinse the wild rice thoroughly. In a medium saucepan, combine the 1 cup of wild rice with 3 cups of water (or stock for extra flavor). Bring to a boil, then reduce heat to low, cover, and simmer for 45 to 50 minutes. The grains should be tender and some may split open to reveal the white interior. Drain any excess liquid and set aside.
Brown the Sausage
While the rice cooks, heat a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the crumbled spicy Italian sausage, chopped onion, and minced garlic. Cook for 5 to 10 minutes, breaking up the meat with a wooden spoon, until the sausage is browned and the onions are translucent. Drain the excess fat, leaving just a thin film to cook the spices.
Build the Broth base
Stir in the Italian seasoning, smoked paprika, and the 2 tablespoons of tomato paste. Cook, stirring constantly, for about 1 to 2 minutes. This "blooms" the spices and caramelizes the tomato paste, removing its raw acidic taste. Pour in 5 cups of the chicken stock (reserve 1 cup to adjust consistency later). Stir to scrape up any browned bits (fond) from the bottom of the pot. Bring to a low boil.
Simmer the Vegetables
Add the cubed butternut squash to the pot. Reduce the heat to a simmer and cook for 5 to 10 minutes. You want the squash to be fork-tender but not falling apart into mush.
Wilt and Finish
Add the fresh spinach and cook for 1 to 2 minutes until fully wilted. Stir in the cooked, drained wild rice. Lower the heat to low. Pour in the heavy cream and stir gently to combine. If the soup is too thick for your liking, add the remaining 1 cup of chicken stock until you reach your desired consistency. Taste and adjust salt and pepper.
Common Mistakes to Avoid
- Undercooking the Rice: Wild rice is forgiving, but if undercooked, it is hard and gritty. Ensure it is chewy-tender before adding it to the soup.
- Boiling the Cream: Once the cream is added, do not let the soup come to a rolling boil. High heat can cause the dairy to curdle or separate. Keep it at a gentle warmth.
- Large Squash Cubes: If your squash chunks are too large, they will take too long to cook, potentially overcooking the sausage. Aim for uniform ½-inch cubes.
Tips and Tricks for Success
- Roasting Option: For deeper flavor, toss the butternut squash cubes in olive oil and roast them at 400°F for 20 minutes before adding them to the soup at the very end. This adds a caramelized sweetness.
- Rice Timing: Start the rice first. It takes the longest. By the time the soup base is built and the squash is tender, the rice should be ready to dump in.
- Spice Check: Depending on your brand of sausage, the salt and heat levels will vary. Taste the soup before adding extra salt at the end.
Variations
- Turkey Sausage: For a lighter version, use Italian turkey sausage. You may need to add a tablespoon of olive oil to the pot for sautéing since turkey is leaner.
- Kale Substitute: Swap the spinach for chopped kale (ribs removed). Add the kale about 5 minutes earlier than the spinach as it takes longer to soften.
- Mushroom Addition: Sauté sliced cremini mushrooms along with the onions for an earthy, woodsy variation.
How to Serve
Ladle this soup into wide bowls. It is hearty enough to be a standalone meal, but a slice of sourdough bread or a garlic knot is perfect for mopping up the creamy broth. A glass of Pinot Noir or a Chardonnay pairs beautifully with the creamy squash and pork flavors.
Make Ahead and Storage
- Refrigerator: Store the soup in an airtight container in the fridge for up to 3 days. The rice will absorb some liquid as it sits, so the soup will be thicker the next day.
- Reheating: Reheat gently on the stove over medium-low heat. Add a splash of chicken stock or water to loosen the consistency if needed.
- Freezing: While you can freeze this soup, creamy soups can sometimes separate upon thawing. For best results, freeze the soup base (sausage, squash, broth) separate from the rice and cream, and add those fresh upon reheating.
Recipe Notes / What I Learned
During testing, I found that "spicy" sausage is relative. If you love heat, add a pinch of red pepper flakes along with the Italian seasoning. If you prefer mild, use sweet Italian sausage, but be aware the soup will be much sweeter due to the squash.
Nutrition Snapshot
One bowl (approx. 1.5 cups) contains roughly 420 calories, 22g fat, and 20g protein.
Creamy Sausage and Wild Rice Soup with Veggies
Equipment
- 1 Dutch oven or large soup pot
Ingredients
Group: Wild Rice
- 1 cup uncooked wild rice
- 3 cups water for cooking rice
Group: Soup Base
- 15 oz spicy crumbled Italian sausage raw
- 5 cloves garlic, minced
- 1 cup onion, chopped
- 1 teaspoon Italian seasoning or Herbs from Provence
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 6 cups chicken stock
- 10 oz butternut squash, peeled and cubed (about 2 cups)
- 5 oz fresh spinach
- ½ cup heavy cream or more, up to 1 cup if it makes sense
- Fresh herbs for topping
Instructions
- Cook wild rice according to package instructions, typically for 50 minutes. I used 1 cup of rice and 3 cups of boiling water.
- Heat a Dutch oven or soup pot over medium heat and add crumbled sausage, chopped onion, and minced garlic. Cook for 5-10 minutes, stirring and breaking up the sausage, until the sausage is fully cooked. Drain excess fat. Stir in Italian seasoning, paprika, and tomato paste.
- Add 5 cups of chicken stock. Stir to dissolve the tomato paste and bring to a boil. Add cubed butternut squash and cook for 5-10 minutes until tender. (Alternatively, you can roast the squash in the oven.)
- Add fresh spinach and cook for 1-2 minutes until wilted. Stir in the cooked wild rice and simmer over low heat. Pour in heavy cream. At this point, you can add extra cream to make it creamier or add an extra cup of chicken stock or both. Top with fresh herbs.
Notes
Nutrition
FAQs
Is wild rice gluten-free?
Yes, pure wild rice is a grass and is naturally gluten-free. However, always check the package to ensure it wasn't processed in a facility with wheat.
Can I use frozen squash?
Yes. Frozen squash cooks much faster than fresh. Add it to the pot and simmer for only 3-4 minutes before adding the spinach.
Can I use a rice blend?
You can, but rice blends often contain white or brown rice which can become mushy faster than true wild rice. If using a blend, check the cooking times carefully.
