Is there anything more comforting than coming home to a house filled with the incredible aroma of a homemade soup that’s been simmering all day? This Slow Cooker Wild Rice and Sausage Soup is the definition of cozy, hands off cooking. Packed with wholesome vegetables, hearty wild rice blend, savory sausage, and finished with a creamy, cheesy twist, this soup is a complete, satisfying meal that cooks itself while you go about your day. Whether you need a warming weeknight dinner or a nourishing lunch prep for the week, this recipe is your new go to.
The beauty of this soup lies in its flexibility and depth of flavor. By starting with a foundation of aromatic veggies and broth, then letting the slow cooker work its magic for hours, you develop a rich, savory base. The final addition of creamy dairy free milk and cheese creates a luxurious texture that feels indulgent but can be tailored to fit many dietary preferences. It’s a family friendly, freezer friendly hug in a bowl that everyone will love.
Why This Soup Deserves a Spot in Your Rotation
- The Ultimate Convenience: Just chop, dump, and let the slow cooker do all the work. It’s the perfect recipe for busy days.
- Hearty & Satisfying: With protein packed sausage, fiber rich wild rice, and plenty of vegetables, this soup is a meal all on its own.
- Incredibly Adaptable: Use your favorite sausage (chicken, pork, plant based), swap veggies, or use regular dairy; it’s designed to be customized.
- Meal Prep Perfection: It makes a large batch, and the flavors get even better as leftovers, making lunches a breeze.
Ingredients for Slow Cooker Wild Rice & Sausage Soup
Gather these simple, wholesome ingredients:
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and chopped
- 1 large red bell pepper, chopped
- 1 cup wild rice blend (a mix of wild and long grain rice)
- 4 fully cooked chicken sausages (or any pre cooked sausage like smoked turkey, pork, or plant based)
- 6 cups low sodium chicken broth (or vegetable broth)
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup unsweetened, unflavored non dairy milk (like almond, oat, or cashew milk)*
- 1 cup frozen chopped spinach
- 4 oz dairy free cheese, cut into small cubes (or regular cheese like sharp cheddar, Gruyère, or cream cheese)*
*Dairy Note: The recipe is written to be dairy free, but you can easily use regular milk and cheese if preferred.
How to Make Slow Cooker Wild Rice & Sausage Soup
1The “Dump & Start” Base: To your 6 quart or larger slow cooker, add the olive oil, chopped onion, carrots, red bell pepper, and wild rice blend.
Pour in the chicken broth. Season with the garlic powder, salt, and pepper. Give everything a quick stir.
2Add the Sausage: Slice the pre cooked sausages into ¼ inch thick coins. For bite sized pieces, you can slice each coin in half. Add all the sausage to the slow cooker and stir to combine.
3Slow Cook to Perfection: Place the lid securely on your slow cooker. Cook on LOW for 6 hours. The soup is ready when the wild rice has burst open and is tender, and the vegetables are soft.
4The Creamy Finish: After 6 hours, stir in the non dairy milk, frozen chopped spinach (no need to thaw), and cubed dairy free cheese.
Replace the lid and let the soup cook on LOW for an additional 20-30 minutes, just until the cheese is melted, the spinach is warmed through, and the soup is creamy.
5Serve & Enjoy!: Give the soup a final stir. Taste and adjust seasoning with more salt or pepper if needed.
Ladle into bowls and serve hot. It’s fantastic with a side of crusty bread, crackers, or a simple green salad.
Chef’s Notes & Pro Tips for the Best Soup
- Sausage Selection: Using pre cooked sausage is key here, as it only needs to heat through and infuse flavor. Avoid raw sausage links, as they may not cook fully or could make the soup greasy.
- Wild Rice Blend: A “wild rice blend” (which includes some long grain rice) cooks more reliably in the slow cooker than 100% wild rice. Do not use instant or quick cooking rice.
- Creamy Texture: For an even richer, thicker soup, you can blend 1 cup of the cooked soup (mostly the broth and vegetables) with the non dairy milk before adding it back to the pot in Step 4.
- Make it Your Own:
- Add Mushrooms: Sauté 8 oz of sliced cremini mushrooms with the onions for an extra umami boost.
- Use Regular Dairy: Substitute the non dairy milk with whole milk or half and half, and use regular shredded cheddar or cream cheese.
- Add Greens: Swap the spinach for chopped kale, adding it in the last 30 minutes of cooking.
- Storage & Reheating: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb broth, so you may need to add a splash of water or broth when reheating. This soup also freezes well for up to 3 months.
Slow Cooker Wild Rice & Sausage Soup
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion chopped
- 3 medium carrots chopped
- 1 large red bell pepper chopped
- 1 cup wild rice blend
- 4 fully cooked chicken sausages sliced
- 6 cups low sodium chicken or vegetable broth
- 1 tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 cup unsweetened non dairy milk or regular milk
- 1 cup frozen chopped spinach
- 4 oz dairy free cheese cubed (or regular cheese)
Instructions
- To a 6 quart slow cooker, add olive oil, onion, carrots, bell pepper, wild rice, broth, garlic powder, salt, and pepper. Stir.
- Add sliced sausage. Stir to combine.
- Cover and cook on LOW for 6 hours.
- Stir in non dairy milk, frozen spinach, and cubed cheese.
- Cover and cook on LOW for an additional 20-30 minutes until creamy.
- Stir, adjust seasoning, and serve.
Notes
- Use pre cooked sausage for best results. The soup can be made with regular dairy or kept dairy free.
- Leftovers thicken as they chill. Add a splash of broth or water when reheating.
- For a thicker soup, blend 1 cup of the cooked soup with the milk before adding it back in Step 4.
