This is sort of a spin on Italian Wedding Soup...it's perfect for cold days, as a meaty alternative to minestrone or even chicken noodle. Don't be afraid to throw in some noodles or even quinoa to make this a true entrée soup!
5 garlic herb sausages, or your sausage of choice, cut into
¼” – ½” rounds
1 large yellow onion, diced
5 medium stalks celery, cut into ¼” slices
5 medium carrots, cut into ¼” rounds
4 - 5 cups Brussels sprouts, halved
2 tsp extra virgin olive oil, optional
32 oz (about 90 grams) medley of small potatoes, halved
6 garlic cloves, roughly chopped
64 fl oz chicken broth (or chicken bone broth)
3 tsp sea salt, plus more to taste
2 tsp black pepper
3 fresh bay leaves
3 large stalks rosemary, pulled
5 large sage leaves, hand-ripped into smaller pieces
4 stalks thyme, pulled
1 rind of Parmesan cheese
Brown the sausage pieces in a Dutch oven over
medium-high heat for about 10 minutes.
Remove from Dutch oven.
Add into the Dutch oven your onions, celery,
carrots, and Brussels sprouts and the extra virgin olive oil (if there is not a
good amount of fat left on the bottom of the Dutch oven from the sausages).
Cook the vegetables until the Brussels have browned a bit and the onions have
Add in the garlic and cook another 3 minutes,
Add in the broth, potatoes, salt and pepper,
herbs, bay leaves and Parmesan rind. Bring the soup up to a boil for about 3
minutes. Reduce the heat, cover and let simmer for 3 hours (or more), adding
additional salt as needed.
Once cooked, remove the Parmesan rind and bay
leaves and serve with crostini or sliced baguette.
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