BRUSSELS SPROUT SOUP WITH SAUSAGE
When I think of making soup, Brussels sprouts don’t usually come to mind, but this soup with sausage and lots of Brussels sprouts is super delicious and satisfying. It reminds me of winter weekends when I usually spend a lot of time cooking at home. It’s packed with vegetables and meat, so if you have a friend or family member who isn’t really into soup (like my husband), you might be able to impress them with this one. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 50 minutes
1 pound (454 g) spicy Italian sausage
2 garlic cloves, minced
1 small onion, diced
1 pound (454 g) Brussels sprouts, halved
Salt
Freshly ground black pepper
4 to 6 cups (1440 ml) beef broth
2 dried bay leaves
- In a large saucepan over medium-high heat, cook the sausage until it is no longer pink, 5 to 7 minutes. Add the garlic and onion, and sauté with the meat for about 5 minutes more.
- Add the Brussels sprouts, and continue to sauté for another 5 to 7 minutes, or until they start to brown a bit. Season with salt and pepper, and pour the broth into the pot along with the bay leaves. Bring to a boil, reduce the heat to low, and simmer for at least 30 minutes.
- Remove the bay leaves and serve.
VARIATION 1 BRUSSELS SPROUT SOUP WITH SAUSAGE AND SWEET POTATOES: Add 2 peeled and diced sweet potatoes to the pot 10 to 15 minutes before the Brussels sprouts.
VARIATION 2 BRUSSELS SPROUT SOUP WITH PANCETTA: Swap the sausage for 1 pound (454 g) diced pancetta or thick-cut bacon for a milder version of this soup.
PALEO PAIR: Serve with Kale Salad with Onion and Avocado (here) for a nice weekend lunch.
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Brussels sprout soup with sausage is the bowl that wins over people who swear they don't like soup. Browned spicy Italian sausage, halved sprouts, and onions simmer in beef broth with bay leaves until everything turns tender and the broth goes rich and meaty. It's a whole winter weekend in one pot, and it reheats like a dream.
Pro Tips
- Brown the sausage hard before adding liquid — those browned bits on the bottom of the pot are the backbone of the broth's flavor.
- Halve the sprouts rather than shredding them; they hold their shape through the 30-minute simmer and give the soup something to chew on.
- The soup thickens as it sits because the sprouts break down slightly — thin it with a splash of broth when you rewarm it.
- Adding 2 diced sweet potatoes 15 minutes before the sprouts turns this into a heartier stew without losing the sausage-sprout character.
Frequently Asked Questions
How long does Brussels sprout soup with sausage keep?
Up to 4 days refrigerated. The flavor improves overnight, and it also freezes well for about 2 months — freeze before the sprouts get too soft for the best texture.
Can I make this soup in a slow cooker?
Brown the sausage, garlic, and onion on the stove first, then transfer everything to the slow cooker with the broth and sprouts. Cook on low for 4 to 5 hours.
What if my family doesn't love Brussels sprouts?
The long simmer tames their bitterness, and the sausage does a lot of the talking. You can also swap in half sprouts and half diced sweet potato to soften the flavor further.
Which broth is best for this soup?
Beef broth gives the meatiest result and stands up to the sausage. A 50/50 mix with chicken broth lightens it slightly without going watery.
Recipe Card
Ingredients
Method
- In a large saucepan over medium-high heat, cook the sausage until it is no longer pink, 5 to 7 minutes.
- Add the garlic and onion, and sauté with the meat for about 5 minutes more.
- Add the Brussels sprouts, and continue to sauté for another 5 to 7 minutes, or until they start to brown a bit.
- Season with salt and pepper, and pour the broth into the pot along with the bay leaves.
- Bring to a boil, reduce the heat to low, and simmer for at least 30 minutes.
- Remove the bay leaves and serve.
