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+ servings

Shredded Brussels Sprout & Sausage Soup

Course: dinner, lunch, Soup
Servings: 6
Author: Wanda Baker


  • 1/2 cup onion chopped
  • 2 large uncooked sausages casing removed
  • 2 garlic cloves minced
  • 1 cup carrots chopped
  • 6 cups beef broth
  • 1 16 oz can whole tomatoes
  • 1/2 cup fresh brussel sprouts sliced thin
  • 1/4 tsp thyme
  • 1 cup white kidney beans
  • salt and pepper
  • Parmesan6 cheese
  • olive oil
  • Alphabet Pasta cooked
  • 1/4 cup parsley chopped
  • 1/2 cup brussel sprouts sliced thin


  • In a skillet over medium heat, pour in a glug of olive oil and your onions. Cook onions until almost translucent.
  • Add garlic and cook for another minute then add sausage breaking it up as you drop it into the pan. Use a potato masher to help get the bigger chunks broken up. Add carrots. Cook until sausage has a nice brown on it.
  • Pour in beef broth and tomatoes, breaking up tomatoes as you go. Season with thyme and a pinch of salt and pepper. Turn up heat and bring to a boil.
  • Once boiling turn down to simmer, add beans and brussel sprouts. Test for seasoning and add more salt and pepper if needed.
  • Simmer for about 30 minutes.
  • To serve spoon some pasta into a bowl and ladle some piping hot soup over top. Mix together parsley and 1/2 cup brussel sprouts and place a little on top of soup. Finish with a sprinkle of Parmesan cheese.