Bratwurst Potato and Cabbage Soup
Warm up with a hearty bowl of Bratwurst Potato and Cabbage Soup, a comforting, flavor-packed dish that's perfect for cozy evenings. This one-pot wonder combines the savory richness of browned bratwurst sausage with tender russet potatoes, sweet carrots, and shredded green cabbage, all simmered in a fragrant chicken broth infused with garlic, thyme, and a hint of bay leaf. Easy to prepare in just under an hour, this soup is as nourishing as it is satisfying, offering a balance of rustic charm and robust flavor. Serve it steaming hot, optionally garnished with fresh parsley, for a wholesome meal that captures the essence of comfort food. Perfect for family dinners or meal prepping, this soup is a must-try for lovers of hearty, German-inspired recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 links bratwurst sausages
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 large russet potatoes, peeled and cubed
- 2 medium carrots, peeled and sliced
- 4 cups green cabbage, shredded
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Remove the bratwurst sausages from their casings and break them into bite-sized pieces. Add the bratwurst to the pot and cook until browned, about 5-7 minutes. Remove the cooked bratwurst with a slotted spoon and set aside.
In the same pot, add the diced yellow onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the cubed potatoes and sliced carrots to the pot, stirring to combine. Cook for 2-3 minutes to allow the vegetables to lightly sauté.
Pour in the chicken broth and add the shredded cabbage, bay leaf, and dried thyme. Stir well to incorporate.
Bring the mixture to a boil, then reduce the heat to low and let the soup simmer uncovered for 20-25 minutes, or until the potatoes and carrots are tender.
Return the cooked bratwurst to the pot, stirring to reheat the sausage through. Season the soup with salt and black pepper to taste.
Discard the bay leaf before serving. Ladle the soup into bowls and garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 18.1 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4399 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
