Fall is in the air and the season of cozy soup recipes is here. This bratwurst soup is the perfect lunch or dinner staple that will last long into winter season. With cabbage, potatoes, brats, and bone broth, this fall soup recipe is both easy and comforting.
Fall is in the air and the season of cozy soup recipes is here. This bratwurst soup is the perfect lunch or dinner staple that will last long into winter season. With cabbage, potatoes, brats, and bone broth, this fall soup recipe is both easy and comforting.
Why We Love This Recipe
Cooking with children at my feet usually means distraction and not paying attention to recipe details. This recipe caters to the busy mom with kids at her feet. All you have to do is chop and cook!
Sweet potatoes are one of my favorites, and any chance I can get them in a soup is exciting for me. While you can use any potato variation here, sweet potatoes add a sweeter taste to this fall soup which I really enjoy.
In our area, we have so many fall festivals, pumpkin patches, Oktoberfest, etc happening this time of year. This cabbage and bratwurst soup just makes me feel cozy like I’m celebrating fall while eating this for dinner.
I always seem to have an abundance of chives at the end of the summer, and this is the perfect way to use them up.
More Fall Recipes from the Homestead:
Pumpkin Protein Einkorn Muffins
Spiced Butternut Squash and Beef Tacos
Savory Bison Stuffed Acorn Squash
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Benefits of Bone Broth
You’ll notice all of the soup recipes on my site are made with bone broth! That’s because it is the only broth my family uses. Once I learned about all of the benefits of it, I started making my own bone broth and incorporating it into any recipes I can! When I make roasted chicken for dinner, I toss the leftovers and bones in the InstantPot to get a big batch of bone broth made.
Bone broth is rich in collagen and cartilage, which are beneficial to our joints and bones. It is also healing to your gut and supports a diverse microbiome.
Bone broth contains electrolytes that aid in your body’s ability to assimilate and absorb nutrients. It is a huge immune system booster, so I always reach for the bone broth when I’m getting sick! It has improved my family’s health immensely. That’s why you’ll find bone broth in so many of my recipes.
Learn more about the many benefits of bone broth in this Medical News Today article.
This post contains affiliate links, which means I may make a small commission off items you buy at no extra cost to you. As an Amazon associate, I earn on qualifying purchases. See my full disclosure here.
You Will Need
Cutting board
Chef’s knife (use code DUVALLHOMESTEAD for 20% off!)
Ingredients
Olive oil for seasoning the pot
1 medium cabbage (we like the pointed white cabbage variety but any kind will do!), chopped into chunks
4 bratwurst links (about 1 pound)
1 onion, chopped
2-3 medium-large sweet potatoes, chopped Into 1-inch cubes
2 carrots, chopped
2 tbsp chives, chopped
2 bay leaf
5 garlic cloves, chopped
6 cups bone broth (make your own homemade bone broth here)
Lots of salt and pepper (the key here is to keep adding more salt and taste testing until it’s just right)
Note: If using store-bought bone broth, check if salt is already added. You will need more salt if using homemade broth.
Shredded cheddar cheese for topping the soup (optional)
The Process
Essentially, you are just going to chop up all the ingredients and simmer them on the stove. This is the preferred order:
First, brown your bratwurst. Heat the pot on medium-high, drizzle olive oil, and cook until brats are browned all around (they do not need to be fully cooked inside).
Meanwhile, chop all the rest of the ingredients.
Remove the brats when browned and place on a plate.
Then add a little more olive oil to the pot as necessary and cook the onions and carrots for 5-10 minutes or until the onions are translucent.
Meanwhile, chop up the bratwurst into chunks. Return it to the pot.
Then add the rest of the ingredients. If your pot is very full, don’t worry! The cabbage will really cook down in this recipe.
Let simmer on the stove, covered, on medium heat for about 30-45 minutes or until sweet potatoes and carrots are fully cooked. My preference is to simmer on medium-high for 15 minutes or so, and then simmer on low for about an hour.
Taste test and add more salt and pepper as needed. You do need a lot of salt in this cabbage bratwurst soup recipe!
Remove the bay leaves and serve. Top with shredded cheese of choice and enjoy!
FAQs
Is it better to use bone broth for soup?
It is better to use bone broth for soup because it adds flavor, gut-healthy benefits, and extra protein! If you would rather not use bone broth, you can substitute regular chicken broth, beef broth, or vegetable broth. Save money and learn how to make delicious homemade bone broth here.
What to serve with bratwurst soup?
There are so many delicious sides you can pair with bratwurst soup to make it a meal! Since the soup is already loaded with veggies and protein, I usually like to have some sort of bread on the side. My go-to’s are rustic sourdough bread, cheesy sourdough bread, or sourdough discard pumpkin biscuits.
More Cozy Recipes from the Homestead
Perfect Pot Roast in the Dutch Oven
Creamy Pumpkin Carrot Pasta Sauce
Pumpkin Chili Recipe with Lamb
Fall Spiced Butternut Squash Salad Recipe
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Best Bratwurst Soup with Cabbage and Potatoes
Fall is in the air and the season of cozy soup recipes is here. This bratwurst soup is the perfect lunch or dinner staple that will last long into winter season. With cabbage, potatoes, brats, and bone broth, this fall soup recipe is both easy and comforting.
Ingredients
- Olive oil for seasoning the pot
- 1 medium cabbage (we like the pointed white cabbage variety but any kind will do!), chopped into chunks
- 4 bratwurst links (about 1 pound)
- 1 onion, chopped
- 2-3 medium-large sweet potatoes, chopped Into 1-inch cubes
- 2 carrots, chopped
- 2 tbsp chives, chopped
- 2 bay leaf
- 5 garlic cloves, chopped
- 6 cups bone broth
- Lots of salt and pepper (the key here is to keep adding more salt and taste testing until it’s just right)
- Note: If using store-bought bone broth, check if salt is already added. You will need more salt if using homemade broth, and less salt if your broth is already salted.
- Shredded cheddar cheese for topping the soup (optional)
Instructions
- Essentially, you are just going to chop up all the ingredients and simmer them on the stove. This is the preferred order:
- First, brown your bratwurst. Heat the pot on medium-high, drizzle olive oil, and cook until brats are browned all around (they do not need to be fully cooked inside).
- Meanwhile, chop all the rest of the ingredients.
- Remove the brats when browned and place on a plate.
- Then add a little more olive oil to the pot as necessary and cook the onions and carrots for 5-10 minutes or until the onions are translucent.
- Meanwhile, chop up the bratwurst into chunks. Return it to the pot.
- Then add the rest of the ingredients. If your pot is very full, don’t worry! The cabbage will really cook down in this recipe.
- Let simmer on the stove, covered, on medium heat for about 30-45 minutes or until sweet potatoes and carrots are fully cooked. My preference is to simmer on medium-high for 15 minutes or so, and then simmer on low for about an hour.
- Taste test and add more salt and pepper as needed. You do need a lot of salt in this cabbage bratwurst soup recipe!
- Remove the bay leaves and serve. Top with shredded cheese of choice and enjoy!
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