Sausage Soup Recipe

Sausage Soup Recipe with Potatoes, Peppers and Swiss Chard

Brace yourself for big flavor, my friends! Today we're making Sausage Soup with Potato, Chilies, and Swiss Chard! You're going to love this delicious, hearty dish.

When the chilly winds are howling and the rain is pattering against your window, all you crave is a steaming bowl of pure comfort.

Enter this epic Sausage Soup! This is a flavor explosion guaranteed to warm your soul.

It's a very versatile recipe. You can use any of your favorite sausage, even leftovers, as well as any type of chili peppers you like to use. Feel free to spice it up!

Ready to get cooking? Let's talk about how to make sausage soup!

Sausage Soup Ingredients

• Olive Oil.
• Sausages. I love hot Italian sausage for this, or bratwurst. Andouille is great, too, as is Polish sausage, or any smoked sausage. Make it lighter with chicken or turkey sausage.
• Onion and Garlic.
• Peppers. I'm using a mix of poblano peppers and serranos, though you can use bell peppers if you'd like.
• Yellow Potatoes.
• Swiss Chard. You can use other greens.
• Seasonings. Ground caraway seeds, celery seed, cayenne, salt and pepper. Add red pepper flakes for a touch of heat.
• Chicken Broth or Stock.
• Beer. I love a good cream ale, like Wisconsin Spotted Cow or NC White Zombie, though you can use your favorite light beer or lager. As an alternative, use extra chicken stock.
• Apple Cider Vinegar.
• Chopped Parsley. For serving.

How to Make Beer Brat Soup with Potatoes, Peppers and Swiss Chard

1. Heat a large pot over medium heat and add olive oil. Add sausages and cook them, flipping often, about 10 minutes, or until cooked through. Set aside.
2. In the same pot, add onions, peppers and potatoes. Stir and cook about 10 minutes until everything is softened.
3. Add Swiss chard and garlic and stir. Cook about a minute until the chard wilts.
4. Add caraway, celery seed, cayenne pepper, and salt and pepper to taste. Stir.
5. Add beer and chicken stock.
6. Coarsely chop the cooked brats and add to the soup pot.
7. Bring to a quick boil then reduce heat and simmer for 30 minutes.
8. Remove from heat and cool slightly.
9. Swirl apple cider vinegar into the soup and distribute to bowls. Season with salt to taste.
10. Sprinkle with chopped parsley and serve.

Storage & Leftovers

Beer brat soup will last up to 5 days in the refrigerator in a sealed container. It isn't bad served cold, but is easily reheated in a microwave or tossed in a hot pan.

You can also freeze it for 2-3 months.

Patty's Perspective

You guys know how I am with my brats. I hate to see leftovers go to waste. I'm glad Mike was able to get so creative with these. I had both soups, with leftovers and non-leftovers, which were both so good.

It is a brothy soup, but quite hearty. Keep this one on the menu!