Brussels Sprouts And Sausage Soup – a delicious recipe with brussels sprouts, sausage, olive oil, red potatoes, bay leaves, caraway seeds. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Trim ends off brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside.
2
Remove casing from sausage and cut into 1/4-in.-thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes.
3
Meanwhile, peel potatoes and cut into roughly 1/2-in. pieces.
4
When sausage is browned, add bay leaves and caraway seeds to the pot. Cook, stirring, until fragrant, about 1 minute. Add potatoes, broth, and 1 cup water. Bring to a boil. Add brussels sprouts. Partially cover pot and reduce heat to low or medium-low to maintain a steady simmer. Cook soup until potatoes and brussels sprouts are tender, about 15 minutes. Remove bay leaves and serve soup hot.
5
Note: Nutritional analysis is per serving.
465
kcal
Calories
11
g
Fat
13
g
Carbs
76
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound brussels sprouts, 1/2 pound andouille sausage, 1 teaspoon olive oil, 3 large red potatoes, and more.
Yes, Brussels Sprouts And Sausage Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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