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
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.
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
Vitamin C (110% daily value), Vitamin A (82% dv)
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
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
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
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.