Name: Potato Brussels Sprout Soup with Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb Mild Italian Sausage (ground, or sausage of choice); 2 Tbsp Extra Virgin Olive Oil; 1 cup Onion (Diced); 1 cup Carrots (Diced); 1 cup Celery (Diced); 2 cloves Garlic (minced); 1 lb Baby Potatoes (Sliced); 1 lb Brussels Sprouts (Frozen); 8 cups Organic Chicken Bone Broth (or chicken broth, I like Kettle & Fire); 2 Tbsp Red Wine Vinegar; 1 tsp Salt; 1 tsp Black Pepper; 2 tsp Smoked Paprika; 1 cup Almond Milk (or cashew milk)

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This Potato Brussels Sprout Soup with Sausage will have everyone begging for seconds. The ground sausage is the perfect pairing with creamy potatoes. The Brussels add that burst of green veggie flavor! I promise you even those that don’t like Brussels will be turned around after trying this hearty soup! Are you a soup lover? Be sure to check out some of my other soups like this Nut Butter and Veggie Soup orSalsa Verde Soup or this Whole30 Chicken Noodle Soup.

Why You’ll Love This Recipe

Nutritious and hearty meal: This potato Brussels sprout soup with sausage will provide a veggie, protein and nutrient dense food. It assures your family is getting a healthy meal all in one bowl!

It is ready in under an hour: however, you can also prepare the vegetables ahead of time and the soup will be ready in a half hour.

Ingredients You Will Need

Mild Italian Sausage: In North America, Italian sausage most often refers to pork sausage that has been seasoned with fennel or anise as the main seasoning. It is available as mild, sweet or hot. The difference is the amount of hot red pepper flakes being added.

Extra virgin olive oil: Olive oil stands out as an excellent choice for sautéing. It adds richness and enhances the natural flavors of foods with its versatility. I love Garcia de La Cruz.

Onion: yellow onions have a bolder flavor and sweet onions are milder.

Carrots: As a root vegetable, carrots are perfect candidates for roasting. They infuse a soup with a natural sweetness and robust flavor.

Celery: CeIery is a nutrient rich, low calorie food that has fiber and vitamin K. It contains small amounts of vitamins A and C, calcium and iron. Celery is an essential ingredient for making Mirepoix, an aromatic base of celery, carrots and onions.

Garlic: Fresh is best for obtaining a stronger garlic flavor. The sweeter touch you get from powder is not as intense.

Baby potatoes: Baby Whole Potatoes are a starchy root vegetable. They are small, bite-sized potatoes with a more concentrated flavor. This makes them ideal for soups, salads, baking, roasting or pan frying.

Brussels sprouts: Brussels sprouts are a member of the cabbage family and are grown for their edible buds. They are high in vitamin C and beneficial for your immune system and your heart!

Chicken bone broth: Bone broth offers enhanced health benefits along with a richer flavor profile.

Red wine vinegar: Red wine vinegar is known for its distinctive tangy flavor. It is the perfect addition to this dish in place of red wine.

Smoked paprika: Smoked paprika introduces a distinct smoky flavor that complements the other spices, adding depth and a unique taste.

Salt and pepper: the salt enhances and balances flavors, and the ground black pepper adds a gentle heat.

Almond milk: Almond milk is a plant based milk substitute made from almonds. It is dairy free and does not contain lactose.

Instructions

Heat the pot: Add olive oil to a large pot

Cook the sausage: breaking apart and cooking till no longer pink.

Sauté: the vegetables by making a well in the center of the pot and adding carrots, celery, onion and cooking until the onions are translucent.

Cook the garlic: Add garlic stirring one minute

Pour in the broth: Add chicken bone broth

Cook the potatoes and Brussels: Add potatoes and Brussels sprouts along with spices and vinegar. Bring the soup to a boil. Once boiling, reduce heat and simmer for 10 minutes.

Add the milk: Add almond milk and simmer 5 minutes more

Enjoy!

Recipe Tips and Tricks

Prepare ahead:by cutting up the veggies and storing them in a glass container.

Frozen Brussels sprouts: Using frozen Brussels sprouts allows for the soup to take even less time cooking. This ensures dinner is on the table in 30 minutes.

Bone broth: provides extra vitamins and nutrients that come from bone broth.

Recipe Variations

Ground chicken or turkey: is a perfect substitute for the sausage delicious with ground chicken or turkey. I like it with shredded chicken too.

Cream or milk: can be used in place of the almond milk.

Broccoli: You can use fresh or frozen broccoli florets in place of the Brussels sprouts. I assure you that even those who do not love Brussels will enjoy this soup!

Storage Tips

To store the Potato and Brussel Sprout Soup with Sausage place it in an airtight container and refrigerate for up to 4 days. You can freeze it for up to 6 months.

FAQs About Potato and Brussels Sprout Soup with Sausage

How do you keep potatoes from getting mushy in soup?

Keeping the skins on the potatoes will help prevent them from getting mushy.

How do I know if my Brussels sprouts are bad?

Follow your nose! Brussels that are turning or went bad will smell harsh like old cabbage.

Are Brussels sprouts inflammatory?

Brussels sprouts are high in antioxidants. They can neutralize the free radicals that can promote inflammation.

A bowl of soup with sliced potatoes, Brussels sprouts, ground meat, and diced carrots in a light broth, served on a wooden table with a blue cloth and scattered potatoes nearby.

Penny Kovacs