Dishing Up the Dirt

Zucchini, Wild Rice & Sausage Soup

I love soup year round. Even as temps reach the high 90’s I’m a soup person and this little number is perfect on a hot summer evening. This soup is light and refreshing (thanks to a hefty handful of fresh herbs) yet is hearty enough to fill you up without weighing down. I love the addition of wild rice because it adds some texture and a lovely nutty flavor. We used pork sausage from our pig harvest last fall but feel free to use chicken here instead. And of course, zucchini is flooding our farm and farmers market stands everywhere this time of the year so I hope this recipe is helpful to any of you struggling to eat through all of your garden zucchini. Pair this meal with some toasted sourdough bread and a glass of crisp white wine or a light beer for a perfectly refreshing summer meal.

Cheers from Tumbleweed Farm

Zucchini, Wild Rice & Sausage Soup

Prep Time: 15 minutes    Cook Time: 45 minutes    Serves: 4

  • 3/4 cup wild rice
  • 1 tablespoon cooking fat (oil, bacon grease, butter, etc.)
  • 1 pound pork sausage links (or chicken)
  • 1 medium sized onion, peeled and finely chopped
  • 3 large cloves of garlic, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 pounds zucchini (about 2 medium sized zucchini) cut into 1 inch pieces
  • 1/2 cup dry white wine
  • 5-6 cups chicken stock
  • 1/4 cup minced dill
  • 1/4 cup minced parsley
  • 4 cups chopped kale
  • salt and pepper to taste
  • freshly grated Parmesan cheese for serving


  1. In a medium saucepan, cook the rice according to the package directions.
  2. Meanwhile, heat the cooking fat in a large soup pot or dutch oven over medium-high heat. Add the sausage and cook for about 6 minutes on each side, or until browned and cooked through. Remove from the pan and set aside on a cutting board. When cool enough to handle slice into 1/2 inch chunks.
  3. In the same pot, add the onion and cook, stirring occasionally until beginning to soften and brown up a bit, about 5 minutes. Add the garlic, pepper flakes and zucchini. Cook, stirring occasionally until the zucchini softens up a bit, about 5 minutes.
  4. Add the wine and bring to a low boil, reduce the heat and cook until half the the wine evaporates. Pour in 5 cups of the stock and keep at a low simmer for about 10 minutes. Add in the cooked rice, sliced sausage, herbs and kale. Season with a hefty pinch of salt and pepper and give the pot a big stir. If it seems to thick add the remaining 1 cup of stock. Keep on medium-low heat for about 15 minutes to allow the flavors to meld. After 15 minutes taste for seasonings and adjust as needed (more salt and pepper, pinch of crushed red pepper flakes or more herbs).
  5. Divide the soup between bowls and top with freshly grated Parmesan cheese.


*Use this recipe as a guide and adjust measurements and ingredients as necessary

Leave a Reply

2 thoughts on “Zucchini, Wild Rice & Sausage Soup

  1. Nel says:

    This is a really good recipe ! Imma try this one !

  2. Resa says:

    Followed your recipe as written. Delicious.

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