A brown sugar-cinnamon mixture is sprinkled on top of these healthily baked donuts. The brown sugar mixture is now on the bottom after being removed from the doughnut pan, resembling an upside-down cake. Compared to a fried doughnut, they are slightly healthier because they are created with almond milk and Swerve®.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 5 fresh bratwurst sausages
- 2 tablespoons olive oil
- 2 onions, chopped
- 4 carrots, sliced
- 4 ribs celery, chopped
- 2 teaspoons chopped garlic
- 2 (32 ounce) cartons chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 1 cup chopped fresh basil
- ¼ cup chopped fresh flat-leaf parsley
- 2 teaspoons ground thyme
- ½ teaspoon cayenne pepper
- 6 potatoes, cut into cubes
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 12 ounces spinach, coarsely chopped, or more to taste
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill bratwursts until cooked through, about 5 minutes per side. Cool. Slice each bratwurst into 1/4-inch pieces.
- Heat olive oil in a large pot over medium-high heat. Cook and stir onion, carrots, and celery in hot oil until onions are tender, 5 to 8 minutes. Stir garlic into onion mixture and cook until garlic is fragrant, 1 minute.
- Stir chicken broth, tomatoes, sliced bratwurst, basil, parsley, thyme, and cayenne pepper into onion mixture. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
- Mix potatoes into bratwurst mixture, bring to a boil, reduce heat to low and simmer until potatoes are almost cooked through, 15 minutes.
- Stir beans and spinach into pot; simmer until heated through and potatoes are done, 5 to 10 minutes.
Nutrition Facts
| Calories | 334 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 8 g |
| Protein | 12 g |
| Saturated Fat | 5 g |
| Sodium | 1347 mg |
| Sugars | 6 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This is an excellent recipe. I did not change any ingredients or the instructions. Made twice now and it is a great soup. Every bite is interesting and flavorable.
Making it for a second time. Absolutely delicious. Very filling and loved by all who got to enjoy this recipe.
It was delicious I added kale instead of spinach and doubled the seasoning- turned out so good definitely making again!
My husband liked more than me. I have to agree with reviewer Tom; this soup is hearty, relatively easy to make but not much flavor. And the meat to veggie ratio was also disproportionate. Had high hopes! Still glad we tried! Thank you!
Tastes very good.
I made this soup following the recipe exactly as it is written. My husband and I both enjoyed it! All the different ingredients made it tasty.
I picked out this recipe last night and read some of the reviews. For three adults we only made half a recipe and it was plenty, with enough for tomorrow too. I used 3-1/2 bratwurst. We all thought it was delicious! Smelled so good while cooking too.
My onIy negative comment is the brats really need to be cooked for at least 20 min to ensure they’re completely cooked. Five minutes on each side is not enough. I did make a few minor substitutions because of what I had on hand. I used kidney beans and frozen spinach. I also used Rotel tomatoes and green chiles, just for grins. I used a mix of red and yellow potatoes. I used chicken broth and vegetable broth. I used all dried herb equivalents. None fresh. And, I doubled the cayenne because we like it really hot. Unfortunately, that was a bit much. 3/4 tsp would have been about perfect. I added a couple teaspoons of red wine vinegar and a dollop of sour cream to tone it down. 🙂 Other than my heavy hand on the cayenne, it was a wonderful soup! Some sourdough bread with it to boot..!
This is a great recipe! I doubled the brats, lessened the spinach to 8oz, added two bell peppers, used red onion. And used 40oz of vegetable stock(instead of chicken) then used two bottles of beer. Also, salt and pepper to taste
Picked this recipe because there’s so many ingredients! Love all the veggies and beans and thought the bratwurst would be interesting in a soup. It’s definitely good and filling. Not my favorite soup, I’m more of a creamy squash or tomato soup kind of person, but still look forward to finishing the rest of this hearty recipe! I did add two more cups of broth because I like more broth in my soup but otherwise didn’t make any modification.
We used up leftover brats from the grill. I modified slightly for ingredients on hand. It was spicy and the more we are it the more we liked it. My friends, husband, sister, and twin bed toddlers enjoyed it.
This was absolutely delicious! I put the bratwursts in the toaster oven 5 minutes each side and they turned out perfect.
It turned out amazing I added an extra pound of double smoked sausage. Then when serving I made sour cream and sauerkraut available for garnishes. It will definitely be done again.
This suggestion on grilling the links is a grand idea. I added more chicken stock.
I actually used sweet potatoes in place of potatoes. I also did not add tomatoes (can not have). My family LOVED this (even the pickiest ones 😉 ) Honestly, we were fighting over the leftovers the next day too! Definitely going to make this again!
Didn’t have potatoes. Added extra sausage and okra. Also added Worcestershire sauce for seasoning. Turned out great.
Super good as is. Second time around, I added more brats. Subbed 1 box of perogies for potatoes.
We didn’t really like it. It needs more flavor and my kids didn’t like it either.
Highly recommended this recipe, made as is. Family said it was awesome.
I may have added bell peppers one time because they needed to be used up, but this has become one of my family’s favorite soups! I’ve also switched up the beans if I don’t have canellini beans, I’ve used pinto beans.
I made the dish exactly as directed. It is simple to make, very hearty consistency and a large quantity. As for flavor, it is OK but not special. It is very mild, very watery and lacking any real distinct personality. I’d recommend significantly enhancing the flavor profile. Start by adding the basil at the very end after the spinach.