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.

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

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  • 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.

Nutrition Facts

334 calories; protein 12.3g 25% DV; carbohydrates 39.6g 13% DV; fat 13.9g 21% DV; cholesterol 27.3mg 9% DV; sodium 1347.1mg 54% DV. Full Nutrition

Reviews (62)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/10/2014
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 if you aren't interested in freezing. Read More
(12)

Most helpful critical review

Rating: 3 stars
09/01/2018
I made the dish exactly as directed. It is simple to make very hearty consistency and a large quantity. As for flavor it is OK but not special. It is very mild very watery and lacking any real distinct personality. I'd recommend significantly enhancing the flavor profile. Start by adding the basil at the very end after the spinach. Read More
(1)
72 Ratings
  • 5 star values: 57
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/09/2014
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 if you aren't interested in freezing. Read More
(12)
Rating: 5 stars
10/27/2014
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. Read More
(9)
Rating: 4 stars
05/28/2015
Really hearty and full of vegetables! I had some left over sauerkraut so I threw that in too! Read More
(4)
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Rating: 4 stars
04/07/2014
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 seemed it needed at bit more liquid so I put in a cup of white wine. Will make this again for sure. Read More
(3)
Rating: 5 stars
01/30/2015
Great recipe made it on a larger scale at my work at a cafeteria kids loved it!! Read More
(3)
Rating: 5 stars
01/13/2016
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 leave out the beans and sub turnips for potatoes. For an excellent Bratwurst Stew omit the broth. Read More
(3)
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Rating: 5 stars
11/23/2013
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. Read More
(3)
Rating: 4 stars
11/12/2017
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 cooking liquid and some leftover white beans. It all turned out so tasty that I am only sorry I will never have the same combination of ingredients again. Read More
(2)
Rating: 5 stars
12/29/2016
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 still had left-overs (which were delicious). Excellent recipe - my husband brother and sister-in-law really liked it. I agree that grilling the brats brings that needed flavor to the soup. I wouldn't change a thing and would definitely make this again. In the future I would consider using whatever vegetables I had on hand including cabbage. Five starts for sure! Read More
(2)
Rating: 3 stars
09/01/2018
I made the dish exactly as directed. It is simple to make very hearty consistency and a large quantity. As for flavor it is OK but not special. It is very mild very watery and lacking any real distinct personality. I'd recommend significantly enhancing the flavor profile. Start by adding the basil at the very end after the spinach. Read More
(1)