This hearty bratwurst and sauerkraut soup is chock-full of healthy vegetables, pan fried seasoned bratwurst and a rich and flavorful broth. It is a low carb and keto friendly soup that is warm and comforting.
Why this recipe is just so good....
- This soup is perfect for using up lots of leftover vegetables and will make the savory broth taste so satisfying and delicious. You can use some of your favorites or use what you have on hand.
- We are keeping this recipe lower carb and not adding potatoes, but it is so filling and hearty you won't miss them. You may want to add a side salad or crusty bread. If you want to keep it low carb try my Keto Corn Muffins or Keto Rolls for dunking in the broth.
- Even though the soup tastes like it has been simmered on the stove all day, it will cook in less than an hour.
- We are using bratwurst in this recipe (not the precooked variety). You could also choose to use crumbled Italian sausage or kielbasa. They will taste great as well. Of course fried, crumbled bacon gives the soup a nice smokey, slightly salty flavor.
- Onions, celery, parsnip (or carrots), red pepper and diced tomatoes are the vegetables chosen for this soup.
- If you like your soup to be a bit spicier, add ¼ teaspoon red pepper flakes. Taste before adding more. Remember soups usually intensify their flavors the next day.
- I like to use a mix of beef and vegetable broth for a rich, savory flavor but choose your favorite or what you have on hand.
- I used a refrigerated package of sauerkraut but canned will work too.
Directions to make soup
- Fry bacon over medium high heat in a fry pan or Dutch oven until crispy. Remove from pan. In same pan, fry the bratwurst over medium high temperature. Cook the brats about 5 minutes or until they are browned and crisp.
- Remove them to a bowl. Save the drippings in the pan.
- Add more oil if needed to saute vegetables.
- Start with the parsnips, then add the celery, onion and red pepper. Cook about 5-10 minutes, until lightly browned and softened.
- Put vegetables and bratwurst into a large pot. Pour in the diced tomatoes, broth, seasonings. Cover pot and bring soup to a boil.
- Lower to a simmer and cook for 20-30 minutes until vegetables are tender.
- Add in sauerkraut and heat through.
- Serve with a sprinkle of parmesan or sharp cheddar cheese if desired. Or add some chopped parsley or basil, even a bit of chopped green onions would be a delicious topping.
Yes! While this recipe is a bit higher in carbs to be considered keto, that is due to the carrots, tomatoes, onions and pepper. Sauerkraut has 1.4 net carbs per 3.5 oz/100 gram and is definitely keto friendly.
- Soup always taste the best when the meat has been precooked and given a good sear on it. Don't skip this step for the best flavor.
- The same goes for the vegetables. Frying them in the bacon fat or olive oil will caramelize them and taste so good in the soup.
- This soup will keep in the refrigerator for up to 4 days. Some of the fat will have risen to the top and you may want to skim it off before you reheat it. You might want to add a bit more broth or water if it seems that the soup has absorbed too much liquid.
- It freezes well in an airtight container for 3 months.
- Defrost the soup overnight in the refrigerator, skim any fat and reheat the soup. Be aware that leftovers are recommended to heat to 165°F according to Healthline.
Here are more hearty soups to try:
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Bratwurst and Sauerkraut Soup
- Prep Time: 15 minutes
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American/German
This hearty soup is chock full of healthy vegetables, pan fried seasoned bratwurst and a flavorful broth. It is a low carb and keto friendly soup that is warm and comforting.
- 2-3 teaspoons olive oil, as needed
- 4 slices bacon
- 4 Bratwurst, sliced
- 1 medium onion, chopped
- 1 red pepper, chopped
- 2 medium parsnips or carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt & pepper
- 2 Bay leaves
- 2 cups vegetable broth
- 2 cups beef broth *
- 28 oz. can diced tomatoes with juice
- 12 oz. container of sauerkraut, refrigerated or canned, with liquid
- Heat large frying pan or Dutch Oven over medium temperature and cook bacon until browned and crispy, remove to a bowl.
- In the same pan, fry bratwurst until brown, about 5 minutes. Remove bratwurst to the bowl.
- In the drippings, cook the vegetables, beginning with parsnips or carrots since they are harder and will take longer than the rest. Cook vegetables about 10 minutes until softened, add another teaspoon of oil if there aren't enough drippings to cook vegetables.
- If not using a large Dutch oven, use a large pot and pour bratwurst, vegetables, broths, seasonings and canned tomatoes.
- Cover and bring to a boil. Simmer for 30 minutes. Add sauerkraut and cook another 5 minutes until heated through. Remove bay leaves.
- Serve with crumbled bacon on top and any other toppings you prefer*
*You can mix the broths as recipe stated or if you prefer, you can use one or the other or chicken stock.
*Some toppings might be chopped green onions, cheddar or parmesan cheese, parsley or chopped basil.
*Refrigerate leftovers for 4 days. Skim any fat that has risen to top before reheating. Freeze soup in airtight container for 3 months. Defrost overnight in refrigerator. Skim fat as well. Reheat soup to 165°F.
Keywords: hearty soup, winter soup, low carb dinner
Super flavorful and hearty. Great for the winter months. Recommended!
Deb Belsha says
Thank you for the rating!
Tasty and fast! A great way to use up some bratwurst we had saved in the freezer
Deb Belsha says