Sausage Brussels Sprout & Potato Soup || Gracefult Kitchen

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Sausage Brussels Sprout & Potato Soup

Lamb

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

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

Description

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.