This bratwurst soup is loaded with potatoes, veggies, and a flavorful broth. It's simple to make, and you can definitely clean out the fridge with this recipe!
This bratwurst sausage soup is very forgiving. You could throw in other veggies that you need to use up. Kale or spinach would be delicious in this soup too. If you wanted to give it a bit of a German feel, throw in some sauerkraut!
I love brats, and I often buy them. These days I keep some in my freezer as well. I find sausages so comforting, and you can use them in everything from pasta to soups. If you're looking for an easy soup with bratwurst sausages, I'd give this a try. You could even use leftover brats that you've grilled. Just cut them up and throw them in the soup.
I like to brown the sausage pieces as much as I can (without burning them of course) to eke out as much flavor as possible.
Recipe notes & tips:
- I love the richness the beef broth gives to this soup, but you can replace with chicken broth if needed.
- Don't have brats? Try using Italian sausages or another kind of sausage instead.
- I suggest using Russet potatoes, but any potato you have will be fine.
- I love Johnsonville brand brats.
This soup is actually fairly healthy, but it's also nice and filling and cozy and warming.
Other delicious sausage recipes to try:
- Sausage and Sweet Potato Soup
- Easy Sausage Rigatoni
- Kielbasa Soup
- One Pan Tortellini with Sausage
- Sausage and Vegetable Soup
- Spicy Italian Sausage Pasta
Will you make this brat soup?
Questions? Let me know in the comments below! Made this recipe? Tag me #saltandlavender on Instagram.
Simple Bratwurst Soup
- 1 tablespoon olive oil
- 1 pound bratwurst sausages crumbled (see note)
- 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
- Add the olive oil to a soup pot. Take the sausage meat out of the casings and crumble it into the pot. Cook it, over medium-high heat, stirring occasionally, until the liquid has been released and the sausages start to brown/crisp up (took me about 8 minutes). You may need to turn the heat down a bit towards the end.
- If there's a lot of excess oil in the pan, spoon it out (you should have about a tablespoon or so of fat in there). Stir in the onion, 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 and water. Scrape up the brown bits from the bottom of the pot.
- Add in the potatoes and increase the heat to high. Bring the soup to a boil, then cover the pan with the lid slightly ajar and reduce the heat so it's simmering. Cook for 20 minutes or until the potatoes and veggies are tender.
- Season with salt & pepper if needed.
- 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.
- Use low-sodium broth if you're sensitive to salt.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.