Iain Bagwell; Karen Shinto Photo by: Iain Bagwell; Karen Shinto

Brussels Sprouts and Sausage Soup

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. Prep and Cook Time: 45 minutes.

Sunset JANUARY 2008

  • Yield: Makes 4 servings
  • Total: 45 Minutes


  • 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


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.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 344
  • Calories from fat: 37%
  • Protein: 19g
  • Fat: 14g
  • Saturated fat: 4.3g
  • Carbohydrate: 40g
  • Fiber: 8.1g
  • Sodium: 1054mg
  • Cholesterol: 35mg

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Brussels Sprouts and Sausage Soup Recipe