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Bratwurst Soup

Barry Heuser

"This is a hearty, filling, cold-weather soup that makes a meal served with a crusty bread and light salad. The soup is just not the same if the brats are not grilled."
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1 h 20 m servings 334 cals
Original recipe yields 12 servings

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  • Prep

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  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Grill bratwursts until cooked through, about 5 minutes per side. Cool. Slice each bratwurst into 1/4-inch pieces.
  3. 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.
  4. 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.
  5. Mix potatoes into bratwurst mixture, bring to a boil, reduce heat to low and simmer until potatoes are almost cooked through, 15 minutes.
  6. Stir beans and spinach into pot; simmer until heated through and potatoes are done, 5 to 10 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 334 calories; 13.9 g fat; 39.6 g carbohydrates; 12.3 g protein; 27 mg cholesterol; 1347 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 49
  1. 55 Ratings

Most helpful positive review

This one's made it to my permanent cookbook. I cooked it just as the recipe calls for and it turned out wonderfully! This makes a TON of soup - like 10-15 servings. You may want to cut it back i...

Most helpful critical review

I made it and followed the recipe, but I’m guessing the type of bratwurst makes a difference. The bratwursts we used were excellent on their own, but didn’t taste well with the soup.

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Least positive

This one's made it to my permanent cookbook. I cooked it just as the recipe calls for and it turned out wonderfully! This makes a TON of soup - like 10-15 servings. You may want to cut it back i...

Delicious. Next time I'll add more sausage. Don't be afraid of that cayenne - it looks like a lot but it's just the right amount for this big quantity of soup.

Really hearty and full of vegetables! I had some left over sauerkraut so I threw that in too!

I made 1/2 recipe for my small family, using leftover brats (I had three). In the future, I would use at least one more brat for the 1/2 recipe. This is a very hearty soup. For a Paleo version...

Great recipe made it on a larger scale at my work at a cafeteria kids loved it!!

Very good! Followed the recipe exactly except I did use leftover brats from the Beer Brats recipe by Zach here.I cut this down to 8 servings and it was plenty for six with some leftovers. It see...

This was so good and flavorful that the whole family ate it up and loved it! Didn't have all the fresh herbs, so I just used dried ones & it worked just fine.

First of all, I was glad I read other reviews to know that this recipe makes a LOT of soup. I cut the recipe in half and even though I prepared it for a family gathering, was glad I did. I sti...

Day before grocery day, so I used leftover marinara sauce and small amounts of every veggie in the crisper. Used 5 brats but halved amounts of everything else. Then added a can of beer as the c...