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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.

Source: EatingWell Magazine, November/December 2017


Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

2 cups
358 calories; protein 14.9g; carbohydrates 31.5g; dietary fiber 5.4g; sugars 5.4g; fat 20.5g; saturated fat 4.7g; cholesterol 16.5mg; vitamin a iu 4100IU; vitamin c 65.8mg; folate 72.9mcg; calcium 85.1mg; iron 3.1mg; magnesium 52.6mg; potassium 1064.9mg; sodium 622.6mg.

1 starch, 2 vegetable, 1 high-fat protein, 2 fat