Bratwurst Soup

Recipe View 5 mins Prepare the Grill: Preheat an outdoor grill to medium-high heat. Lightly oil the grill grate to prevent sticking. (5 minutes)

Recipe View 10 mins Grill the Bratwurst: Grill the bratwurst sausages until they are fully cooked, turning occasionally to ensure even cooking. Let cool slightly. Slice the grilled bratwurst into approximately 1/4-inch thick pieces. (10 minutes)

Recipe View 10 mins Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onions, sliced carrots, and chopped celery. Cook, stirring occasionally, until the onions become translucent and tender. Stir in the chopped garlic and cook until fragrant. (10 minutes)

Recipe View 20 mins Build the Soup Base: Pour in the chicken broth and add the diced tomatoes, sliced bratwurst, chopped fresh basil, chopped fresh flat-leaf parsley, ground thyme, and cayenne pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently to allow the flavors to meld. (20 minutes)

Recipe View 15 mins Add Potatoes and Simmer: Add the cubed potatoes to the simmering soup. Increase the heat to bring the soup back to a boil, then reduce the heat to low again. Cover the pot and continue to simmer until the potatoes are almost cooked through, but still slightly firm. (15 minutes)

Recipe View 10 mins Finish with Beans and Spinach: Stir in the drained and rinsed cannellini beans and the coarsely chopped spinach. Simmer until the spinach has wilted and the potatoes are fully cooked through. Adjust seasoning to taste. (10 minutes)