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Brussels Sprouts and Sausage Soup

Makes 4 servings

Prep and Cook Time
45 mins

This soup makes an easy, substantial, and delicious main course, especially if you serve it with a loaf of hearty rye bread and a fresh green salad.

Brussels Sprouts and Sausage Soup

Iain Bagwell; Karen Shinto
 1 pound brussels sprouts
 1/2 pound andouille sausage
 1 teaspoon olive oil
 3 large red potatoes
 2 bay leaves
 1 teaspoon caraway seeds
 4 cups reduced-sodium chicken broth
Step 1

Trim ends off brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside.

Step 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.

Step 3

Meanwhile, peel potatoes and cut into roughly 1/2-in. pieces.

Step 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.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 344Calories from Fat 37
% Daily Value *
Total Fat 14g22%

Saturated Fat 4.3g22%
Cholesterol 35mg12%
Sodium 1054mg44%
Total Carbohydrate 40g14%

Dietary Fiber 8.1g33%
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.