Description
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
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill bratwursts until cooked through
- about 5 minutes per side. Cool. Slice each bratwurst into 1/4-inch pieces.
- 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.
- 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.
- Mix potatoes into bratwurst mixture
- bring to a boil
- reduce heat to low and simmer until potatoes are almost cooked through
- 15 minutes.
- Stir beans and spinach into pot; simmer until heated through and potatoes are done
- 5 to 10 minutes.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 12