Summary
Discover the simple steps to make delicious sausage and rice soup. This easy recipe combines flavorful sausage, tender rice, and savory broth for a comforting meal perfect for chilly evenings.
Sausage and Rice Soup
Indulge in comfort with this amazing sausage and rice soup recipe! This hearty dish combines savory sausage, tender rice, and wholesome vegetables in a delicious broth that will warm your soul with every spoonful. Perfect for chilly nights or busy weekdays, this sausage and rice soup recipe is both satisfying and easy to prepare. With ingredients like Italian sausage, aromatic herbs, and hearty rice, this soup bursts with flavor and nourishment. Whether you're craving a cozy meal or looking to impress guests, this recipe promises to be a crowd-pleaser. Serve up a bowl of warmth and flavor with our sausage and rice soup – a comforting classic that's sure to become a family favorite!
Servings: 8
Ingredients
- 5 sweet Italian sausage links cooked
- 4 C cooked white rice
- 3 carrots peeled and diced
- 1 celery stalk diced
- ½ red onion any onion, diced
- 8 C chicken broth low sodium
- 1, 14.5 ounce can diced tomatoes
- 2 bay leaves dried
- 1 T tomato paste
- 1 tsp. garlic paste
- Pinch of red pepper flakes
- Kosher salt and ground black pepper to taste
- Extra virgin olive oil enough to coat the bottom of your pan
Instructions
- Note: I used leftover sausages and rice that I had from another meal. I love making soups and they’re a great way to repurpose leftovers.
- I cut my sausages in half and then into half-moon slices.
- I used a 10-quart Dutch oven for this recipe. You just need a large soup pan. Coat the bottom with extra virgin olive oil. Turn your burner on medium high heat. Once the pan is hot, your oil will be shimmering, add your sausage. Even though the sausage is already cooked, I want to brown it. This will take about 5-8 minutes.
- Now, add your carrots, celery, and onions to the sausages. This is the time to add a good pinch of kosher salt and ground black pepper.
- Cook for another 5 minutes. Make a small clear spot in the center of your pan and add your tomato paste.
- Cook for one minute. Add your bay leaves, Italian spices and red pepper flakes and give it all a stir.
- Now, add your garlic paste and cook 30 seconds to 1 minute longer.
- It’s now time for your chicken broth. Make sure to scrape the bottom of the pan once the broth has been added. You’ll get up all the tasty brown bits. You can now add your diced tomatoes and bring this all up to a boil.
- Once the soup reaches a boil, partially cover the pan, and reduce the heat to a simmer. Let this cook for 20 minutes.
- Take the cover off and add in your cooked rice. Let this cook at a low boil for 5 minutes.
- Taste the soup for seasoning. This is your chance to see if it needs a bit more salt and pepper.