Bratwurst and Sauerkraut Soup

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.

Ingredient Notes

• 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.

Cooking Tips

• 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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