Simple Bratwurst Soup
This bratwurst soup recipe is loaded with potatoes, vegetables, and a flavorful broth. It's simple to make, and you can definitely clean out the fridge with this recipe!
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 pound bratwurst sausages
- 1/2 medium onion chopped
- 2 medium carrots peeled & chopped
- 3 sticks celery chopped
- 3 cloves garlic minced
- 4 cups beef broth
- 1 cup water
- 2 large Russet potatoes peeled & diced
- Salt & pepper to taste, see note
Instructions
- Add the olive oil to a soup pot or Dutch oven. Take the sausage meat out of the casings and crumble it into the pot. Cook it, over medium-high heat, stirring occasionally, until the sausages start to brown/crisp up (about 8-10 minutes).
- Spoon out the excess fat, leaving about 1-2 tablespoons in there.
- Stir in the onions, celery, and carrots. Sauté for 5 minutes or so.
- Stir in the garlic and let it cook for about 30 seconds, then add the broth, water, and potatoes.
- Increase the heat to high. Bring the soup to a boil, then cover the pot with the lid slightly open and reduce the heat so it's simmering. Cook for 20 minutes or until the potatoes and veggies are tender.
- Season with salt & pepper as needed.
Notes
- Served 4-6 depending on how much people eat (and if you serve something like bread with it).
- Anything around a pound of sausages will work. Here in Canada Johnsonville brats come in 500g packages, so I will typically just use the whole pack.
- I love to season this soup with Tony's seasoning or seasoning salt vs. regular salt & pepper.
Nutrition
Calories: 398kcal | Carbohydrates: 28g | Protein: 15g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 56mg | Sodium: 1274mg | Potassium: 999mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3493IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 2mg
