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.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
334 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2
Grill bratwursts until cooked through, about 5 minutes per side. Cool. Slice each bratwurst into 1/4-inch pieces.
Step 3
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.
Step 4
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.
Step 5
Mix potatoes into bratwurst mixture, bring to a boil, reduce heat to low and simmer until potatoes are almost cooked through, 15 minutes.
Step 6
Stir beans and spinach into pot; simmer until heated through and potatoes are done, 5 to 10 minutes.
Ingredients
2 tablespoons olive oil
4 carrots, sliced
2 onions, chopped
2 teaspoons chopped garlic
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh basil
½ teaspoon cayenne pepper
2 (15 ounce) cans cannellini beans, drained and rinsed
¼ cup chopped fresh flat-leaf parsley
2 (32 ounce) cartons chicken broth
2 teaspoons ground thyme
5 fresh bratwurst sausages
4 ribs celery, chopped
6 potatoes, cut into cubes
12 ounces spinach, coarsely chopped, or more to taste
