Bratwurst Soup

Ingredients

• Oil – We use olive oil, but other oils or fats suitable for sautéing will also work (such as unsalted butter or avocado oil).
• Bratwurst sausage – Savory bratwurst brings rich flavor to the soup. Remove the casing and tear into small pieces or use bulk sausage for convenience.
• Produce – Onion (yellow or white), carrots, celery, and garlic create a flavorful base for the soup. Potatoes make it thick and hearty. I like using starchy potatoes like russet because they contribute to the creamy texture of the soup. Red, yellow, or Yukon varieties will also work, adding their own unique texture and flavor.
• Spices – This soup is simply seasoned with black pepper, with salt added at the end if needed.
• Flour – We use all-purpose flour as a thickener, giving the broth body.
• Broth – Chicken broth is light yet flavorful, making it a great base. Use reduced sodium broth if you are sensitive to salt.
• Cannellini beans – These tender white beans are a terrific addition, making the soup hearty and adding a creamy texture.
• Dairy – Half-and-half or whole milk adds a smooth, velvety finish to the soup.
• Optional garnishes – Chopped parsley or chives add a pop of color and freshness. Cheddar cheese pairs nicely with the bratwurst.
• See the recipe card for quantities and preparation.

Prep work: tips and notes

• If using sausage links, use the tip of a sharp knife to cut down the length of the sausage. Remove and discard the casing, then tear the sausage into pieces to make it easier to break up in the skillet.
• Dice the onion finely so it blends into the broth, enhancing its flavor without being too noticeable.
• Dice the carrots and celery. For added color and texture, you can slice them into larger pieces if preferred.
• Mince the garlic to ensure even distribution throughout the soup.
• Cut the potatoes into approximately ½-inch cubes. Aim for uniform size so they cook evenly.
• Drain and rinse the beans. Use a colander to make quick work of this.
• Gather and measure the remaining ingredients before cooking to ensure a smooth and efficient process.

How to make bratwurst soup

1. Heat the olive oil in a large pot over medium heat. When the oil is hot but not smoking, add the sausage. Cook for approximately 4–5 minutes until browned.
2.  Stir occasionally while breaking up any large pieces with a wooden spoon or spatula. Drain excess oil if needed.
3. Still over medium heat, add the onions, carrots, and celery. Cook the vegetables with the sausage for 2–3 minutes until the onions are translucent and start to soften, stirring often.
4. Add the garlic and black pepper to the pot and cook for 1 minute, stirring frequently.

5. Add the flour and stir to coat the ingredients. Cook for 1 minute, stirring constantly to prevent burning.
6. Slowly add the chicken broth while stirring briskly, gently scraping any bits off the bottom of the pot.
7. Raise the heat to high and bring the liquid to a boil. Then, lower the heat to medium-low, cover, and cook the soup for 10 minutes. Keep the broth at a simmer, adjust the heat as needed, and stir occasionally.
8. Add the potatoes and cannellini beans, stirring well. Raise the heat to high and bring the broth to a boil. Then, lower the heat to medium-low and cover the pot. Cook the soup for 15 minutes or until the potatoes are very tender.

Keep the broth simmering, adjusting the heat as needed. Stir occasionally to prevent sticking and to help thicken the soup.

9. Take the pot off the heat and wait until the simmering stops. Stir in the half & half or milk. Place the pot back over low heat for 3–5 minutes to warm through, stirring often. The more you stir the soup, the more the potatoes will break down, thickening the soup.
10. Taste the soup and add salt if needed. As a reference, we added ¼ teaspoon to ours. Serve garnished with chopped parsley, shredded cheese, or chives—or enjoy it on its own. It’s delicious either way.

Substitutions and variations

• Beans – Swap cannellini beans with other white beans like great northern or navy beans for a similar texture. Use canned beans, drained and rinsed, following the same instructions.
• Dairy-free option – Make the soup dairy-free by eliminating the half-and-half or milk. The potatoes will still add creaminess as they break down.
• Greens – Add greens like spinach, baby kale, or Swiss chard at the end of cooking for extra nutrition and color.
• Toppings – Other great garnish options include crumbled bacon, a dollop of sour cream, croutons, or crispy fried onions for added texture and flavor.

Storing and reheating instructions

• Refrigerator: Store leftover soup in an airtight container and refrigerate for 3–4 days.
• Freezer: To freeze, let the soup cool completely, then transfer it to an airtight, freezer-safe container. Label with the contents, date, and freeze for up to 3 months.
• Reheating: If frozen, thaw the soup in the refrigerator overnight. To reheat, transfer the desired amount to a saucepan and warm over medium to medium-low heat, stirring occasionally, until heated through. Alternatively, microwave the soup in a microwave-safe bowl, stirring every 30 seconds until hot.
• Reheating tip: Add a splash of chicken broth while reheating if the soup thickened too much in the fridge.
• Food safety: Always reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety, visit the U.S. Department of Agriculture and foodsafety.gov.

Frequently asked questions