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Sausage and Brussels Sprouts Soup

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!

Directions:

  1. Brown the sausage pieces in a Dutch oven over medium-high heat for about 10 minutes.  Remove from Dutch oven.
  2. 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 become translucent.
  3. Add in the garlic and cook another 3 minutes, stirring occasionally.
  4. 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.
  5. Once cooked, remove the Parmesan rind and bay leaves and serve with crostini or sliced baguette.
This is a recipe by
Hungry Fan
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