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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!
You might also enjoy this Ultimate Beer Cheese Soup recipe for another cozy soup.
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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This soup didn’t sound good to me. But I tried it anyway on a cold rainy day. I loved it. My husband did too. Can’t wait to make it again.
I’m so glad you gave it a chance, Debb! Thanks for your review!
I used a tsp of hers de provence and also added a couple hands full of chopped baby spinach and 2 small ears of corn and a couple dashes of red pepper flakes and a can of great norhern beans and a handful of fresh green beans and I used a red onion. This recipe also works great for a vegan version using Beyond Brand Brats. Everyone raved about this soup!
Love that! I’m thrilled it was a hit.
I love all your recipes! Ive made several and all were yummy!
Thank you so much, Pamela!
Simple Bratwurst Soup.can you freeze? How long? Do you need to leave anything out.
Kim
I’d freeze it as-is. Enjoy!
This was delicious, I made it and it is great as is but, then I modified it to fit me.
I have to change things up I dont like to just duplicate a recipe more then once. SO, the next time I made it, I switched up the sausage. I love brats but hot Italian is my favorite so I split it up by adding about 1/2 lb of each. I little fresh gound black pepper to the sausage while it was cooking then about a minute before adding the veggies, I added 1 tsp cayenne pepper powder, 1/2 tsp gound fennel and 1/2 tsp whole fennel. After adding the broth and water, I added two bay leaves to simmer with. It was very good. Next time I will use 2 tsp of the cayenne powder and some extra wide egg noodles.
Sounds good to me, Mike!
Excellent, I just didn’t add xtra cup of water. Other than that, as per recipe
So glad you liked it, Russell!! 😀