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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.

close-up of bratwurst 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.

bratwurst soup in a yellow Le Creuset pot

This soup is actually fairly healthy, but it’s also nice and filling and cozy and warming.

Other delicious sausage recipes to try:

bratwurst soup in two white bowls

Will you make this brat soup?

Questions? Let me know in the comments below! Made this recipe? Tag me #saltandlavender on Instagram.

close-up of bratwurst soup
5 from 11 votes

Simple Bratwurst Soup

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!
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 6


  • 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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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  1. Mary R says:

    5 stars
    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!

    1. Natasha says:

      Love that! I’m thrilled it was a hit.

  2. Pamela Kowski says:

    5 stars
    I love all your recipes! Ive made several and all were yummy!

    1. Natasha says:

      Thank you so much, Pamela!

  3. Kim says:

    Simple Bratwurst Soup.can you freeze? How long? Do you need to leave anything out.

    1. Natasha says:

      I’d freeze it as-is. Enjoy!

  4. Mike Kallaus says:

    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.

    1. Natasha says:

      Sounds good to me, Mike!

  5. Russell McLendon says:

    5 stars
    Excellent, I just didn’t add xtra cup of water. Other than that, as per recipe

    1. Natasha says:

      So glad you liked it, Russell!! 😀