Italian Sausage And Eggplant Soup Recipe

Name: Italian Sausage And Eggplant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Italian sausage; 2 tablespoons olive oil; 1 medium onion, chopped; 4 cloves garlic, minced; 1 medium eggplant, peeled and diced; 8 large tomatoes, peeled and quartered; 3 medium zucchini, diced; 3 carrots, scraped and diced; 2 stalks celery, diced; 4 cups beef stock; 1 teaspoon salt; 1 teaspoon sugar; 1 teaspoon dried basil leaves; 1 teaspoon dried oregano leaves; 3/4 cup Burgundy wine; 1/2 cup elbow macaroni, uncooked; 1/4 teaspoon black pepper, freshly ground; Garnish; parmesan cheese, freshly grated

Servings: persons

1 lb Italian sausage
2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 medium eggplant, peeled and diced
8 large tomatoes, peeled and quartered
3 medium zucchini, diced
3 carrots, scraped and diced
2 stalks celery, diced
4 cups beef stock
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
3/4 cup Burgundy wine
1/2 cup elbow macaroni, uncooked
1/4 teaspoon black pepper, freshly ground
Garnish
parmesan cheese, freshly grated

1
Brown the sausage in a large Dutch oven over medium heat, stirring until it crumbles; drain.
2
Add the olive oil and onion. Cook over medium heat until the onion is getting tender. Add the garlic and continue to cook until tender.
3
Add eggplant, cook, stirring constantly for 3 minutes. Add the tomato and the next 8 ingredients (up to the oregano leaves, stopping before the wine); bring to a boil. Reduce heat and simmer uncovered, for 2 hours. (Stir occasionally).
4
Stir in wine, macaroni, and pepper; cook 15 to 20 minutes or until the pasta is done.
5
Ladle soup into individual soup bowls. Top each serving with grated Parmesan cheese.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lb Italian sausage, 2 tablespoons olive oil, 1 medium onion, chopped, 4 cloves garlic, minced, and more.

Yes, Italian Sausage And Eggplant Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Sausage And Eggplant Soup

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