Playoff Football Soup
sausages, yellow onion, celery, carrots, Brussels sprouts, olive oil, potatoes, garlic, chicken broth, bay leaves, rosemary, sage, thyme, parmesan
Soups and Salads
When we get into playoff season, the weather gets colder. We have to wear heavier jackets, pack blankets, and eat belly-warming meals like this one. It’s the perfect dish for slurping on cold days and is a great meaty alternative to minestrone.
Our Playoff Football Soup is sort of a take on Italian Wedding Soup, and you can throw in some noodles or even quinoa to make this a true entrée. Eat up and stay warm!
5 garlic herb sausages, or your sausage of choice, cut into ¼–½-inch rounds
1 large yellow onion, diced
5 medium stalks celery, cut into ¼-inch slices
5 medium carrots, cut into ¼-inch rounds
4–5 cups Brussels sprouts, halved
2 teaspoons extra virgin olive oil, optional
32 ounces (about 90 grams) small potatoes, halved
6 garlic cloves, roughly chopped
64 fluid ounces chicken broth
3 teaspoons sea salt, plus more to taste
2 teaspoons black pepper
3 bay leaves
3 large sprigs rosemary, pulled
5 large sage leaves, hand-ripped into smaller pieces
4 sprigs thyme, pulled
1 rind 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, Brussels sprouts, and the extra virgin olive oil (if needed—there may be 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.
Add in the garlic and cook for another 3 minutes, stirring occasionally.
Add in the broth, potatoes, salt, 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 longer), adding additional salt as needed.
Once cooked, remove the parmesan rind and bay leaves and serve with crostini or sliced baguette.