Potato Brussel Sprout Soup (with Sausage) (Edit recipe)

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Since we love Brussel Sprouts so much I am always looking for new ways to enjoy them, enter this Potato Brussel 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 TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 6-8

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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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	543
Fat:	21 g
Carbohydrates:	14 g
Protein:	49 g
Cholesterol:	56 g
Sodium:	1529 mg
Fiber:	4 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated for total recipe.