Creamy Sausage, Kale, and Wild Rice Soup

creamy sausage, kale, and wild rice soup

Food memories have a way of marking significant times in life, like the delicious carrot cake we had on our wedding day, making nobake cookies with my mom, and learning about mixing corn and mashed potatoes together with my grandma. Four years ago when I was traveling to frequent oncologist appointments, I fondly remember enjoying a bowl of turkey, kale, and wild rice soup afterwards with my mom and baby Lucy. It became something I could actually look forward to in an otherwise dreary time. Years later, I still dream of that soup, so I decided to create my own version I can enjoy at home whenever I want!

I partnered with Horizon Organic to bring this soup recipe to you, because while I want my girls to get the benefit of a delicious soup full of nutritious whole food ingredients, I don’t want any of the weird stuff that you find in non-organic produce and cartons of milk.

creamy sausage, kale, and wild rice soup

Creamy Sausage, Kale, and Wild Rice Soup
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Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
3648 calories
232 g
600 g
242 g
135 g
102 g
3062 g
9818 g
38 g
2 g
125 g
Nutrition Facts
Serving Size
3062g
Amount Per Serving
Calories 3648
Calories from Fat 2171
% Daily Value *
Total Fat 242g
373%
Saturated Fat 102g
508%
Trans Fat 2g
Polyunsaturated Fat 27g
Monounsaturated Fat 98g
Cholesterol 600mg
200%
Sodium 9818mg
409%
Total Carbohydrates 232g
77%
Dietary Fiber 13g
52%
Sugars 38g
Protein 135g
Vitamin A
60%
Vitamin C
201%
Calcium
106%
Iron
80%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 Italian style sausages, removed from casing
  2. 1 small yellow onion, finely chopped
  3. 2 garlic cloves, minced
  4. 2 celery stalks, chopped
  5. 1 bunch of kale, finely shopped
  6. 6 cups of turkey broth
  7. 1/2 cup brown rice
  8. 1/2 cup black wild rice
  9. 1 bay leaf
  10. 2 teaspoons cumin
  11. 2 teaspoons Italian seasoning
  12. salt and pepper to taste
  13. 1/2 stick butter
  14. 1/2 cup flour
  15. 2.5 cups milk
Instructions
  1. Add chopped onion to raw sausage before browning sausage. Add minced garlic and sauté for one minute before adding the broth, rice, celery, and seasoning. Add the finely chopped kale and stir as is wilts in the heat. Allow broth to come to a boil as you prepare the roux.
  2. Melt the butter in a saucepan over low heat, then whisk in the flour. This will form a clump, more than a paste, so slowly pour the milk in to the saucepan and whisk together over low heat. Once combined, pour the roux into the soup and stir for a few minutes as the roux thickens the soup.
  3. Simmer for 1-1 1/2 hours to let the kale and rice cook fully. The next day the soup will be thicker, so I like to thin it out by adding more milk.
beta
calories
3648
fat
242g
protein
135g
carbs
232g
more
Making Nice in the Midwest http://makingniceinthemidwest.com/
creamy sausage, kale, and wild rice soup

I used turkey sausage for this recipe, but regular sausage would be fine as well! The soup will certainly be richer, and that’s not exactly my taste.

creamy sausage, kale, and wild rice soup

creamy sausage, kale, and wild rice soup

This soup turned out to be everything I wanted! Flavorful, hearty, healthful, and comforting. I’m already planning to make a pot of this soup after Thanksgiving, with leftover turkey instead of sausage.

What are your go-to comfort soup recipes? I’m a faithful fan of chicken noodle too, though chili is right up there on my list! If you want more recipe and snack ideas from Horizon, be sure to follow them on Pinterest, Facebook, and Instagram! I’m always happy to work with them, and love seeing other bloggers’ recipes and ideas.

creamy sausage, kale, and wild rice soup

This is a sponsored conversation written by me on behalf of Horizon. The opinions and text are all mine.

 

3 Responses

  1. itskariestetson says:

    Thank you for sharing.

    I love this time of year. Most Saturdays I make a big pot of soup and a loaf or bread, or two. We munch on this all day. If we have any leftover I tend to make it into a pot pie.

    Yesterday I made a vegetable soup (onions, carrots, tomatoes, butternut squash, and zucchini) and today we are eating a vegetable pot pie. I don’t usually follow a recipe as I add this and that depending on what we have in the fridge.

    I find the chopping, stirring, and fragrance to be soothing and comforting.

    I also like that I can take what seem like the leftovers in our fridge and make them into something grand.

  2. Monica says:

    Ahhh!!!
    Well, I made your soup and it was everything you had claimed and more…and would have been perfect except for my epic fail…that didn’t effect the taste at all! My soup is purple!! I bought the black rice from the bulk section of my grocery store and totally forgot to rinse it…so now my delicious soup is a fairly vivid shade of purple!?????

  3. Anne says:

    I made this for dinner tonight, and it was amazing. Great recipe.

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