Sausage, Brussels tSprout & Potato Soup

Ingredients

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

Directions

Sausage, Brussels tSprout & Potato Soup
Step 1
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.
Step 2
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.
Step 3
Stir in the sausage, vinegar, salt and pepper. Serve sprinkled with parsley.

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