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.

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 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.

Sausage Eggplant Soup

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