Sausage Wild Rice Soup

Once the weather turns cool, soup becomes a regular on our dinner table. It’s simple, filling, and the kind of meal that makes leftovers worth looking forward to.

Now, I’ll be honest — I love a good chicken and wild rice soup. It’s one of those classic comfort foods that feels like fall in a bowl. But my husband? He doesn’t care for it at all. The compromise we landed on turned out even better: sausage wild rice soup. It has all the cozy flavors I crave, but the savory sausage wins him over every time. Best of all, my version can easily be made dairy-free while still being creamy and filling — so it works for everyone at our table.

This recipe is thick, hearty, and made with a quart of my home-canned bone broth. It’s become a staple in our home, especially on chilly nights when we want something that truly feels like comfort food.

How to Make Sausage Wild Rice Soup

This recipe is straightforward, budget-friendly, and uses pantry staples. Here’s exactly how I make it in my own kitchen.

Ingredients

• 1 lb ground sausage (pork, chicken, or turkey all work)
• 2 medium carrots, diced (about 1 cup)
• 1 small–medium onion, diced (about ¾ cup)
• 2-3 celery stalks, diced (about 1 cup)
• 3 bay leaves
• 2 cups uncooked wild rice, rinsed (this is our favorite)
• 1 quart homemade chicken bone broth (I use my home-canned bone broth recipe)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper (or more to taste)
• ½ tsp ground sage
• 1 tsp dried parsley
• 4 Tbsp butter (divided: 1 Tbsp for veggies, 3 Tbsp for thickening) *can also use oil to make it dairy-free
• ¼ cup all-purpose flour

Instructions

1. Brown the sausage
   In a large soup pot or Dutch oven, cook the sausage over medium heat until browned and cooked through. Break it into small crumbles as it cooks. Remove with a slotted spoon and set aside, leaving a little of the drippings in the pot.
2. Sauté the vegetables
   Add 1 tablespoon of butter to the pot along with the carrots, onion, and celery. Sauté for about 5 minutes, stirring often, until the vegetables begin to soften and smell fragrant.
3. Add the flour and remaining butter
   Sprinkle the flour over the vegetables and add the remaining 3 tablespoons of butter. Stir until the flour is absorbed and everything is coated — this will thicken the soup as it cooks.
4. Add seasonings, rice, and broth
   Stir in the sausage, salt, pepper, sage, parsley, and bay leaves. Add the rinsed wild rice and pour in the quart of bone broth. Mix well to combine everything.
5. Simmer until rice is tender
   Cover the pot with a lid and reduce the heat to low. Let simmer for 45–50 minutes, stirring occasionally, until the wild rice is tender and the soup has thickened.

My Notes

• Use wild rice, not white rice: Wild rice holds up well in soup and adds nutty flavor.
• Homemade broth makes a difference: I always use my home-canned chicken bone broth for depth of flavor.
• Add extra broth if needed: Using just one quart of broth keeps my soup thick and hearty, how my family prefers it. If it feels too thick, add more broth or water.
• Creamy without cream: The butter-and-flour method gives richness without dairy. If you want it to be dairy-free, use oil instead of butter.
• I like to add the flour directly to the sautéed vegetables with the butter instead of making a separate roux in another pan. It saves time and dishes — and still gives you that creamy, thickened broth.

Sausage Wild Rice Soup Variations and Tips

One of my favorite things about this recipe is how versatile it is. Here are some easy ways to change it up:

• Creamy sausage wild rice soup: Add ½ cup heavy cream or coconut milk at the end.
• Healthy sausage wild rice soup: Use turkey sausage and low-sodium broth.
• Instant Pot sausage wild rice soup: Cook on high pressure for 35 minutes, quick release.
• Crockpot sausage wild rice soup: Add everything except the flour and last 3 Tbsp butter, cook on low 6–7 hours, stir in butter + flour paste at the end.
• Spicy sausage wild rice soup: Use hot Italian sausage and add red pepper flakes.

Extra Tips

• Let the rice cook fully before thickening — wild rice takes about 45 minutes.
• The soup will thicken more as it cools — add a splash of broth if reheating.
• For extra flavor, add a pinch of thyme or rosemary.

Storing, Freezing, and What to Serve with Sausage Wild Rice Soup

Storing: Keeps in the fridge for up to 4 days in airtight containers.

Freezing: Freeze cooled soup in portions for up to 3 months. The rice will absorb some broth, so add a splash when reheating.

Reheating: Warm gently on the stove over low heat.

What to serve with sausage wild rice soup:

• Our favorite side is my easy cheddar biscuits. They’re soft, cheesy, and perfect for dipping.
• A crisp green salad balances the richness.
• Roasted fall vegetables (squash, Brussels sprouts, or carrots) make it even cozier.

Sausage Wild Rice Soup FAQs

Can I freeze sausage wild rice soup?
Yes — it freezes well for up to 3 months. Just know the rice will soak up some liquid, so add extra broth when reheating.

How do I make sausage wild rice soup creamy without dairy?
I thicken mine with a butter-and-flour paste (roux). You can also stir in coconut milk for a dairy-free creamy option.

What’s the best sausage to use?
I’ve made it with pork, turkey, and chicken sausage. Pork adds richness, while turkey keeps it lean.

Can I make sausage wild rice soup in the Instant Pot or crockpot?
Yes! High pressure for 35 minutes in the Instant Pot, or 6–7 hours on low in the crockpot.

Why This Recipe Works

The sausage brings bold flavor, the wild rice gives nutty texture, and the vegetables add heartiness. I thicken it with butter and flour for a creamy, rich broth without using heavy cream. If you need a fully dairy-free option, you can easily swap the butter for olive oil or vegan butter. For us, it’s the perfect compromise — I still get my wild rice soup fix, and my husband actually enjoys it too.

Print Recipe

Sausage Wild Rice Soup

Ingredients

• 1 lb ground sausage pork, chicken, or turkey all work
• 2 medium carrots diced (about 1 cup)
• 1 small–medium onion diced (about ¾ cup)
• 2-3 celery stalks diced (about 1 cup)
• 3 bay leaves
• 2 cups uncooked wild rice rinsed (this is our favorite)
• 1 quart homemade chicken bone broth I use my home-canned bone broth recipe
• 1 tsp salt adjust to taste
• ½ tsp black pepper or more to taste
• ½ tsp ground sage
• 1 tsp dried parsley
• 4 Tbsp butter divided: 1 Tbsp for veggies, 3 Tbsp for thickening *can also use oil to make it dairy-free
• ¼ cup all-purpose flour

Instructions

Brown the sausage

• In a large soup pot or Dutch oven, cook the sausage over medium heat until browned and cooked through. Break it into small crumbles as it cooks. Remove with a slotted spoon and set aside, leaving a little of the drippings in the pot.

Sauté the vegetables

• Add 1 tablespoon of butter to the pot along with the carrots, onion, and celery. Sauté for about 5 minutes, stirring often, until the vegetables begin to soften and smell fragrant.

Add the flour and remaining butter

• Sprinkle the flour over the vegetables and add the remaining 3 tablespoons of butter. Stir until the flour is absorbed and everything is coated — this will thicken the soup as it cooks.

Add seasonings, rice, and broth

• Stir in the sausage, salt, pepper, sage, parsley, and bay leaves. Add the rinsed wild rice and pour in the quart of bone broth. Mix well to combine everything.

Simmer until rice is tender

• Cover the pot with a lid and reduce the heat to low. Let simmer for 45–50 minutes, stirring occasionally, until the wild rice is tender and the soup has thickened.

Notes

• Use wild rice, not white rice: Wild rice holds up well in soup and adds nutty flavor.
• Homemade broth makes a difference: I always use my home-canned chicken bone broth for depth of flavor.
• Add extra broth if needed: Using just one quart of broth keeps my soup thick and hearty, how my family prefers it. If it feels too thick, add more broth or water.
• Creamy without cream: The butter-and-flour method gives richness without dairy. If you want it to be dairy-free, use oil instead of butter.
• I like to add the flour directly to the sautéed vegetables with the butter instead of making a separate roux in another pan. It saves time and dishes — and still gives you that creamy, thickened broth.

Why You’ll Come Back to This Recipe

This sausage wild rice soup has earned a permanent place in my kitchen. It’s hearty, cozy, and simple to make with pantry staples. Whether you make it on the stovetop, in the Instant Pot, or in the crockpot, it’s the kind of recipe that feels just right on chilly evenings.

And don’t forget the cheddar biscuits — because soup and biscuits are always better together.

From my kitchen to yours, I hope this recipe becomes a family favorite the way it has in mine.

Ashley Anne

Hi, I’m Ashley — mama, maker, and lover of all things from-scratch. Around here, you’ll usually find me barefoot in the kitchen, covered in flour or beeswax, with kids underfoot and something simmering on the stove. I believe in slow living, simple joys, and the kind of home that smells like cinnamon rolls and sunshine. Find out more about me here.