Bratwurst Soup

This is a hearty, filling, cold-weather soup that makes a meal served with a crusty bread and light salad. The soup is just not the same if the brats are not grilled.

Print Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course lunch/dinner

Cuisine central europe

Servings 12 people

Calories 3595.7 kcal

Equipment

1 Outdoor Grill Essential for imparting smoky flavor to bratwurst
1 Large Stockpot For simmering the soup
1 Chef's knife For chopping vegetables and slicing bratwurst
1 Cutting Board
1 Grill Tongs For handling bratwurst on the grill

Ingredients

Main

5 fresh bratwurst sausages
2 tablespoons olive oil
2 onions chopped
4 carrots sliced
4 ribs celery chopped
2 teaspoons chopped garlic
2 32 ounce cartons chicken broth
1 14.5 ounce can diced tomatoes
1 cup chopped fresh basil
¼ cup chopped fresh flat-leaf parsley
2 teaspoons ground thyme
½ teaspoon cayenne pepper
6 potatoes cut into cubes
2 15 ounce cans cannellini beans, drained and rinsed
12 ounces spinach coarsely chopped, or more to taste

Instructions

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill bratwursts until cooked through, about 5 minutes per side. Cool. Slice each bratwurst into 1/4-inch pieces.
Heat olive oil in a large pot over medium-high heat. Cook and stir onion, carrots, and celery in hot oil until onions are tender, 5 to 8 minutes. Stir garlic into onion mixture and cook until garlic is fragrant, 1 minute.
Stir chicken broth, tomatoes, sliced bratwurst, basil, parsley, thyme, and cayenne pepper into onion mixture. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
Mix potatoes into bratwurst mixture, bring to a boil, reduce heat to low and simmer until potatoes are almost cooked through, 15 minutes.
Stir beans and spinach into pot; simmer until heated through and potatoes are done, 5 to 10 minutes.

Notes

The insistence on grilling the bratwurst is key; it provides a vital smoky depth and char that pan-frying or boiling won't replicate. Achieve good caramelization on your mirepoix (onions, carrots, celery) to build a robust flavor foundation. Fresh herbs like basil and parsley are superior to dried in this soup, adding a vibrant freshness; incorporate them as suggested. For best texture, ensure potatoes are tender but not mushy, and add spinach only at the very end as it wilts quickly. Always taste and adjust seasoning, especially salt, at the final stage, considering the salinity from the broth and brats. A squeeze of lemon juice or a dash of good quality vinegar at the end can brighten the overall profile.