Creamy Bratwurst Soup for Cozy Nights In

Savor the warmth of Bratwurst Soup with Cannellini Beans on chilly evenings, blending savory sausage and vibrant vegetables in a creamy broth.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Can substitute with canola or vegetable oil
1 pound Bratwurst Sausage Remove casing and break into pieces
1 medium Onion Diced; shallots can be used as a substitute
1 large Carrot Diced; can use two small carrots
1 stalk Celery Chopped
3 cloves Garlic Minced; garlic powder can substitute

For Thickening and Flavor

to taste Black Pepper Freshly ground is best
2 tablespoons All-purpose Flour Substitute with cornstarch for gluten-free

For the Liquid and Heartiness

4 cups Chicken Broth Replace with vegetable broth for vegetarian option
2 cups Potatoes Cubed; russet preferred
1 can Cannellini Beans Rinsed
1 cup Half & Half or Whole Milk Can omit for dairy-free
to taste Salt

For Garnish and Extra Flavor

to taste Chopped Parsley or Chives Optional
to taste Cheddar Cheese Optional topping

Equipment

Large Pot

Method

Step-by-Step Instructions

In a large pot, heat olive oil over medium heat. Add bratwurst, breaking into pieces. Cook for 4-5 minutes until browned.
Add diced onion, carrot, and chopped celery. Sauté for 2-3 minutes until onions are translucent.
Stir in minced garlic and black pepper to taste. Cook for 1 minute until fragrant.
Sprinkle in flour, stirring well. Cook for another minute until lightly golden.
Gradually add chicken broth, scraping the bottom of the pot. Bring to a boil, then reduce to simmer for 10 minutes.
Add cubed potatoes and cannellini beans. Bring back to boil, then reduce heat again, cover, and cook for 15 minutes.
Stir in half-and-half or whole milk, return to low heat for 3-5 minutes to warm through.
Adjust seasoning with salt as needed. Serve hot, garnished with parsley or chives, and optionally top with cheddar cheese.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 20gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 300IUVitamin C: 6mgCalcium: 150mgIron: 2mg

Notes

This soup is meal prep-friendly and can be stored in the fridge for up to 4 days or frozen for 3 months.

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