Sausage, Brussels Sprout & Potato Soup

4.8

(14)

11 Reviews

Bake up some manchego cheese toasts and uncork a bottle of Ribera del Duero to enjoy alongside this healthy pot of soup. Both sweet and hot Italian sausage work well.

Carolyn Malcoun

Updated on March 28, 2024

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Tested by

EatingWell Test Kitchen

Active Time:

45 mins

Total Time:

45 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Nut-Free Dairy-Free Healthy Aging Healthy Immunity Soy-Free Egg-Free Gluten-Free Low-Calorie

Jump to Nutrition Facts

How to Prep Brussels Sprouts

When shopping for Brussels sprouts, choose firm, bright green, tightly furled sprouts. Avoid sprouts that are yellowing, beginning to open or have brown spots. Remove any brown or yellow leaves, then rinse them in a colander under cold running water.

Start by trimming a thin slice from the stem end of each sprout.

Slice them thinly with a sharp knife.

How to Store Sausage, Brussels Sprouts and Potato Soup

This soup can be stored in an airtight container and refrigerated for up to three days. To reheat, you can microwave the soup on High until warm.

Additional reporting by Jan Valdez

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Ingredients

3 tablespoons extra-virgin olive oil, divided
8 ounces Italian sausage (about 3 links), casing removed
1 cup diced onion
½ cup diced carrot
½ 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
½ teaspoon salt
½ teaspoon ground pepper
¼ cup chopped flat-leaf parsley

Directions

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.

Equipment

Large pot

Originally appeared: EatingWell Magazine, November/December 2017

Nutrition Facts (per serving)

358	Calories
21g	Fat
32g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 2 cups
Calories 358
% Daily Value *
Total Carbohydrate 32g	11%
Dietary Fiber 5g	19%
Total Sugars 5g
Protein 15g	30%
Total Fat 21g	26%
Saturated Fat 5g	24%
Cholesterol 17mg	6%
Vitamin A 4100IU	82%
Vitamin C 66mg	73%
Folate 73mcg	18%
Sodium 623mg	27%
Calcium 85mg	7%
Iron 3mg	17%
Magnesium 53mg	13%
Potassium 1065mg	23%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.