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–+ servings
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

Potato Brussels Sprout Soup with Sausage

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Since we love Brussels Sprouts so much I am always looking for new ways to enjoy them, enter this Potato Brussels Sprout Soup with Sausage.  The ground sausage is the perfect pairing with creamy potatoes and the Brussels add that burst of green veggie flavor!  I opted to use chicken bone broth to add even more good for you nutrients to the pot.  I promise you even those that don’t like Brussels will be turned around after trying this hearty soup!
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

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

Method
 

  1. Add olive oil to a large pot
  2. Add sausage breaking apart and cook till no longer pink
  3. Make a well in the center of the pot
  4. Add carrots, celery, onion cooking till onions are translucent
  5. Add garlic stirring one minute
  6. Add chicken bone broth
  7. Add potatoes and Brussel sprouts along with spice and vinegar
  8. Bring to a boil and then reduce to a simmer for 10 minutes
  9. Add almond milk and simmer 5 minutes more
  10. Enjoy!

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