Bratwurst Soup

This bratwurst soup is hearty, creamy, and flavorful. It’s packed with savory bratwurst sausage, vegetables, and cannellini beans in a delicious broth, finished with a touch of half-and-half for a smooth, velvety texture. It’s an easy recipe, perfect for any night of the week.

Course Soup

Cuisine American

Keyword bratwurst, potatoes

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 928kcal

Author Elizabeth Rodriguez

Ingredients

1 teaspoon Olive Oil
1–1¼ pound Bratwurst Sausage casing removed and torn into pieces (or use bulk sausage)
1 Medium Onion finely diced (yellow or white onion)
1 Large Carrot diced – if the carrot is on the smallish side, use two
1 Celery Rib diced
3–4 Garlic Cloves minced
¼ teaspoon Black Pepper
3 tablespoons All-purpose Flour
4 cups Chicken Broth
1–1¼ pound Potatoes peeled and cut into roughly ½-inch cubes (russet potatoes are best, but red, yellow, or Yukon can be substituted)
1 (15-ounce) can Cannellini Beans drained and rinsed
½ cup Half & Half or Whole Milk
Salt to taste if needed at the end (we used kosher salt)
1–2 tablespoons Chopped Parsley or Chives for garnish, optional
1 cup Cheddar Cheese for serving, optional

Instructions

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. Stir occasionally while breaking up any large pieces with a wooden spoon or spatula. Drain excess oil if needed (see Recipe Notes #1).
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.
Add the garlic and black pepper to the pot and cook for 1 minute, stirring frequently.
Add the flour and stir to coat the ingredients. Cook for 1 minute, stirring constantly to prevent burning.
Slowly add the chicken broth while stirring briskly, gently scraping any bits off the bottom of the pot.
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.
Add the potatoes and cannellini beans, stirring well. Raise the heat to high and bring the broth to a boil (this will take about 4–5 minutes). Once it’s boiling, 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 (see Recipe Notes #2).
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.
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.

Notes

If the sausage renders too much oil, drain the excess, leaving 1–2 tablespoons in the pot. To do this easily, remove the pot from the heat. Mound the sausage on one side of the pot, then tip it slightly so the oil pools on the other side. Use a ladle or large spoon to remove the excess oil. Return the pot to the heat and continue cooking.
The potatoes should be so tender that they break easily when pierced with a fork or knife. If they are not ready cook another 5 minutes and check again.
Use reduced sodium broth if you are sensitive to salt. Adjust at the end if needed.
Skip the half and half/milk to make the recipe dairy free.

Nutrition