More About Sausage, Brussels Sprout & Potato Soup
3 tablespoons extra-virgin olive oil, divided
8 ounces Italian sausage (about 3 links), casing removed
1 cup diced onion
½ cup diced carrot
½ cup diced celery
2 tablespoons finely chopped garlic
2 teaspoons paprika, preferably smoked
12 ounces baby yellow potatoes, sliced
8 ounces Brussels sprouts, trimmed and sliced
4 cups low-sodium chicken broth
2 tablespoons red-wine vinegar
½ teaspoon salt
½ teaspoon ground pepper
¼ cup chopped flat-leaf parsley
Heat 1 tablespoon oil in a large pot over medium heat. Add sausage and cook, stirring occasionally and breaking up with the spoon, until browned, 4 to 6 minutes. Transfer to a plate.
Add the remaining 2 tablespoons oil, onion, carrot and celery to the pot; cook, stirring occasionally, until softened, about 5 minutes. Add garlic and paprika; cook, stirring, for 30 seconds. Add potatoes, Brussels sprouts and broth; bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until the potatoes are tender, 6 to 8 minutes.
Stir in the sausage, vinegar, salt and pepper. Serve sprinkled with parsley.
Serving Size: 2 cups
Per Serving: 358 calories; protein 14.9g; carbohydrates 31.5g; dietary fiber 5.4g; sugars 5.4g; fat 20.5g; saturated fat 4.7g; cholesterol 16.5mg; vitamin a iu 4100IU; vitamin c 65.8mg; folate 72.9mcg; calcium 85.1mg; iron 3.1mg; magnesium 52.6mg; potassium 1064.9mg; sodium 622.6mg.
Exchanges: 1 starch, 2 vegetable, 1 high-fat protein, 2 fat