Description
A creamy and comforting Bratwurst Soup that combines savory bratwurst with fresh vegetables and a rich broth.
Ingredients
Scale
- 1 pound bratwurst, casings removed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 2 medium potatoes, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 cup heavy cream
- 2 cups fresh spinach
- Chopped fresh parsley for garnish
Instructions
- In a large pot over medium heat, add the bratwurst. Cook until browned, breaking it into smaller pieces with a spoon, about 5-7 minutes. Remove the cooked bratwurst and set aside.
- In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Add the chicken broth, diced potatoes, thyme, oregano, bay leaf, and the browned bratwurst back into the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are tender.
- Stir in the heavy cream and fresh spinach. Cook for an additional 5 minutes until the spinach is wilted. Season with salt and pepper to taste.
- Remove the bay leaf before serving. Ladle the soup into bowls and garnish with chopped parsley.
Notes
- For a lighter version, substitute the heavy cream with half-and-half or coconut milk.
- Add a splash of apple cider vinegar for a tangy twist that complements the bratwurst flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 80mg