Sausage Eggplant Soup Recipe

Name: Sausage Eggplant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cups Extra Virgin Olive Oil; 4-1/2 cups Unpeeled Cubed Eggplant; 1-1/2 teaspoon Salt; 1-1/2 cup Diced Onions; 1/2 cups Diced Fennel; 2 Tablespoons Crushed Garlic; 2 teaspoons Crushed Fennel Seeds; 1/2 teaspoons Black Pepper; 4 whole Bay Leaves; 1 teaspoon Dried Basil; 1/4 teaspoons Dried Thyme; 1 pound Spicy Sausage; 28 ounces, fluid Crushed Tomatoes; 28 ounces, fluid Tomato Puree; 1-1/2 cup Chicken Or Beef Broth; For Serving: Shredded Parmesan Cheese And Crusty Bread

Servings: persons

1/3 cups Extra Virgin Olive Oil
4-1/2 cups Unpeeled Cubed Eggplant
1-1/2 teaspoon Salt
1-1/2 cup Diced Onions
1/2 cups Diced Fennel
2 Tablespoons Crushed Garlic
2 teaspoons Crushed Fennel Seeds
1/2 teaspoons Black Pepper
4 whole Bay Leaves
1 teaspoon Dried Basil
1/4 teaspoons Dried Thyme
1 pound Spicy Sausage
28 ounces, fluid Crushed Tomatoes
28 ounces, fluid Tomato Puree
1-1/2 cup Chicken Or Beef Broth
For Serving: Shredded Parmesan Cheese And Crusty Bread

1
1. In a pot heat the olive oil over medium heat and saute the eggplant with 1/2 of the salt. Saute for about 4-5 minutes on medium stirring frequently or until tender. Transfer eggplant to another bowl.
2
2. In the same pot saute the following ingredients: onions, fennel or celery, garlic, crushed fennel seeds, black pepper, bay leaves, basil, and thyme.
3
3. Meanwhile in another pan cook the sausage over medium heat until browned.
4
4. When the veggies are just about tender add the eggplant, the cooked sausage, crushed tomatoes, tomato puree, and broth.
5
5. Simmer until veggies are tender - you may want to add more broth depending on how you like your soup.
6
6. Serve with crusty bread and parmesean cheese

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1/3 cups Extra Virgin Olive Oil, 4-1/2 cups Unpeeled Cubed Eggplant, 1-1/2 teaspoon Salt, 1-1/2 cup Diced Onions, and more.

Yes, Sausage 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.

That's it — enjoy your meal!

Sausage Eggplant Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions