Bratwurst Soup Recipe

Bratwurst Soup Recipe

How To Make Bratwurst Soup

Whip up a filling meal with this easy bratwurst soup recipe! It’s loaded with grilled sausages and veggies, all simmered in a savory chicken broth.

Preparation: 20 minutes
Cooking: 1 hour
Total: 1 hour 20 minutes



  • 5fresh bratwurst sausages
  • 2tbspolive oil
  • 2onions,chopped
  • 4carrots,sliced
  • 4celery ribs,chopped
  • 2tspgarlic,chopped
  • 32ozchicken broth,(2 cartons)
  • 14.5oztomatoes,(1 can), diced
  • 1cupfresh basil,chopped
  • ¼cupfresh flat-leaf parsley,chopped
  • 2tspground thyme
  • ½tspcayenne pepper
  • 6potatoes,cut into cubes
  • 15ozcannellini beans,(2 cans), drained and rinsed
  • 12ozspinach,coarsely chopped, or more to taste


  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  2. Grill the bratwursts for about 5 minutes per side until cooked through. Cool, then slice each bratwurst into ¼-inch pieces.

  3. Heat olive oil in a large pot over medium-high heat. Cook and stir the onion, carrots, and celery in hot oil for 5 to 8 minutes until onions are tender.

  4. Stir the garlic into onion mixture, then cook for 1 minute until garlic is fragrant.

  5. Stir the 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.

  6. Mix the potatoes into bratwurst mixture, bring to a boil, reduce heat to low, and simmer for 15 minutes until the potatoes are almost cooked through.

  7. Stir the beans and spinach into a pot, then simmer for 5 to 10 minutes until heated through and the potatoes are done.

  8. Serve and enjoy!


  • Calories: 310.48kcal
  • Fat: 6.45g
  • Saturated Fat: 1.51g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 3.17g
  • Polyunsaturated Fat: 1.17g
  • Carbohydrates: 49.74g
  • Fiber: 10.02g
  • Sugar: 5.94g
  • Protein: 15.70g
  • Cholesterol: 9.56mg
  • Sodium: 247.83mg
  • Calcium: 156.04mg
  • Potassium: 1582.38mg
  • Iron: 5.98mg
  • Vitamin A: 336.05µg
  • Vitamin C: 39.38mg
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