Easy 169 min

Bratwurst Soup

asian european french german greek italian korean mediterranean middle eastern region thai soup main side spicy savory hard fast

Prep

32 min

Cook

137 min

Total

169 min

Ingredients (15)

5 fresh bratwurst sausages g

2 tablespoons olive oil g

2 onions, chopped g

4 carrots, sliced g

4 ribs celery, chopped g

2 teaspoons chopped garlic g

2 (32 ounce) cartons chicken broth g

1 (14.5 ounce) can diced tomatoes g

1 cup chopped fresh basil g

¼ cup chopped fresh flat-leaf parsley g

2 teaspoons ground thyme g

½ teaspoon cayenne pepper g

6 potatoes, cut into cubes g

2 (15 ounce) cans cannellini beans, drained and rinsed g

12 ounces spinach, coarsely chopped, or more to taste g

Nutrition

kcal

fat

carbs

protein

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.