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| Bratwurst Soup |
"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
- 1/4 cup chopped fresh flat-leaf parsley
- 2 teaspoons ground thyme
- 1/2 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 :
| Prep : 20M | Cook : 12M | Ready in : 1H20M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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