Soup Recipe ☆ Bratwurst Soup

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.

Ingredients

• 5 fresh bratwurst sausages
• 2 tablespoons olive oil
• 2 onions, chopped
• 4 carrots, sliced
• 4 ribs celery, chopped
• 2 teaspoons chopped garlic
• 2 (32 ounce) cartons chicken broth
• 1 (14.5 ounce) can diced tomatoes
• 1 cup chopped fresh basil
• ¼ cup chopped fresh flat-leaf parsley
• 2 teaspoons ground thyme
• ½ teaspoon cayenne pepper
• 6 potatoes, cut into cubes
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 12 ounces spinach, coarsely chopped, or more to taste

Cooking Directions

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.

Nutrition Facts

• calories333.9
• carbohydrateContent39.6 g
• cholesterolContent27.3 mg
• fatContent13.9 g
• fiberContent7.7 g
• proteinContent12.3 g
• saturatedFatContent4.5 g
• sodiumContent1347.1 mg
• sugarContent5.5 g