Sausage, Brussels Sprout & Potato Soup

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 8 ounces Italian sausage (about 3 links), casing removed (or sub vegetarian sausage)
• 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

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.
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.
3. Stir in the sausage, vinegar, salt and pepper. Serve sprinkled with parsley.