Photo of Wilted Greens and Wild Rice Soup with Romano Crisps by WW

Wilted Greens and Wild Rice Soup with Romano Crisps

Total Time
37 min
20 min
17 min
A bowl of soup takes the chill out of winter nights. We make ours special by adding a bit of savory crunch.


Grated Parmesan cheese

½ cup(s), Romano variety

All-purpose flour

1 Tbsp

Cayenne pepper


Uncooked wild rice

cup(s), instant

Fat free chicken broth

4 cup(s)

Mixed greens

6 cup(s), such as spinach, arugula, watercress or bok choy, washed well and coarsely chopped

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


  1. Preheat oven to 400°F. Line a sheet pan with parchment paper or coat with cooking spray.
  2. Stir together cheese, flour and cayenne. Create 8 small piles of cheese mixture on prepared sheet pan using your fingers; press each pile down to flatten. Bake until browned on edges, about 8 minutes. Remove cheese crisps from oven and set aside.
  3. Stir together rice and broth in a large soup pot; bring to a simmer, cover and reduce heat to very low. Simmer until rice is tender, about 5 minutes. Stir in greens and cook until wilted, about 2 minutes; season to taste with salt and pepper.
  4. Ladle soup into 4 bowls and serve with crisps. Yields about 1 1/2-cups soup and 2 crisps per serving.