Sausage, Brussels Sprout & Potato Soup


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.

Active Time:
45 mins
Total Time:
45 mins
4 servings

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 Sprout & Potato Soup

This soup can be stored in an airtight container and refrigerated for up to 3 days. To reheat, you can microwave the soup on High until warm.

Additional reporting by Jan Valdez


  • 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


  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.


Large pot

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.

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