Sausage Soup Recipe with Potatoes, Peppers and Swiss Chard

A hearty beer brat soup recipe made with juicy brats and creamy ale along with poblanos, serranos, potato, Swiss chard and plenty of seasonings. Perfect for leftover party brats.

Prep Time5

Cook Time40

Total Time50

Course: Soup

Cuisine: American

Keyword: Italian sausage, sausage

Servings:

Calories: 427kcal

Author: Mike Hultquist

Ingredients

1 tablespoon olive oil
2-3 Italian sausages or bratwurst for heartier soup, use 4-5 links
2 medium white onions chopped
1 poblano pepper chopped
2 serrano peppers chopped
4-5 medium yellow potatoes chopped
2 cups chopped Swiss chard
2 cloves garlic chopped
½ teaspoon ground caraway seeds
½ teaspoon celery seed
1 teaspoon cayenne powder (or use red pepper flakes)
Salt and pepper to taste
12 ounces beer (light or lager)
3 cups chicken stock warmed (use 4 cups for thinner soup)
3 tablespoons apple cider vinegar
Parsley for serving

Instructions

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

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