Recipe Library
Sausage, Brussels Sprout & Potato Soup
Sausage, Brussels sprout and potato soup delivers rich, savory depth from browned Italian sausage and smoked paprika, finished with a bright splash of red wine vinegar that lifts every spoonful of tender vegetables and potatoes in the hearty broth.
- Total
- 35 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 358
- Protein
- 15g
- Carbs
- 32g
- Fat
- 21g
- Fiber
- 5g
- Sugar
- 5g
- Sodium
- 623mg
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 8 ounces Italian sausage (about 3 links), casing removed
- 1 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 2 tablespoons finely chopped garlic
- 2 teaspoons paprika, preferably smoked
- 12 ounces baby yellow potatoes, sliced
- 8 ounces Brussels sprouts, trimmed and sliced
- 4 cups low-sodium chicken broth
- 2 tablespoons red-wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup chopped flat-leaf parsley
Instructions
- Heat 1 tablespoon oil in a large pot over medium heat. Add sausage and cook, stirring occasionally and breaking up with the spoon, until browned, 4 to 6 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons oil, onion, carrot and celery to the pot; cook, stirring occasionally, until softened, about 5 minutes. Add garlic and paprika; cook, stirring, for 30 seconds. Add potatoes, Brussels sprouts and broth; bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until the potatoes are tender, 6 to 8 minutes.
- Stir in the sausage, vinegar, salt and pepper. Serve sprinkled with parsley.