Sausage, Brussels Sprout & Potato Soup

Sausage, Brussels Sprout & Potato Soup

7 Reviews
From: EatingWell Magazine, November/December 2017

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Stir in the sausage, vinegar, salt and pepper. Serve sprinkled with parsley.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 358 calories; 21 g fat(5 g sat); 5 g fiber; 31 g carbohydrates; 15 g protein; 73 mcg folate; 16 mg cholesterol; 5 g sugars; 0 g added sugars; 4,100 IU vitamin A; 66 mg vitamin C; 85 mg calcium; 3 mg iron; 623 mg sodium; 1,065 mg potassium
  • Nutrition Bonus: Vitamin C (110% daily value), Vitamin A (82% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, 1 high-fat protein, 2 fat

Reviews 7

May 20, 2019
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By: Dee H
Big Hit will everyone in my house. Nice blend of flavors with the veggies. Like others who tried this one, I also used sweet Italian sausage just cuz we prefer this flavor.
March 22, 2019
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By: Kris Kazarick Roberts
I made it as is...I used Italian hot sausage with a pinch of hot pepper seed. We love the taste of smokey paprika. I will save this recipe to make on another chilly day.
March 23, 2018
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Good, but not Great! My butcher sells, site made chicken chorizo that is awesome, which I used in place of the Americanized Italian sausage. As the chorizo is full of paprika, I added cilantro and tumeric. The soup achieved, Greatness!!!!! Served with, blistered flour tortillas and a nice Spanish Red!! Perfect for this, SoCal, rainy season!! Thanx for sharing!raf CalvinD49, where do you find, fresh Kielbasa?? When living in Pa. my in-laws (now out-laws) made it. I can not find it in Ca. Yes, it would be wonderful in this soup!raf
January 26, 2018
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By: Trina
This was very tasty. I used 2 sweet sausage and 1 hot sausage. I also used a whole cup on the carrot and celery as well as the onion. I don't care for too much smoked paprika so I used 1 tsp. sweet and 1 tsp. smoked. I think this would taste better if it sat for a day to meld flavors.
January 09, 2018
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By: Gary
Only change I made was regular not low sodium chicken broth. Oh also used hot Italian sausage. it was good . Me and the wife put it away
November 08, 2017
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By: CalvinD49
Made this soup with fresh polish kielbasa in lieu of Italian sausage since we don’t like fennel. The soup was good but I believe using sliced smoked sausage would make it even better.
November 05, 2017
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By: Lisa Mahoney
The whole family enjoyed this simple dish. I made it with a whole bok choy instead of Brussels sprouts. Added the bok choy after the potato slices were almost done. I could see doing it with Swiss chard, too. Yum.
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