Italian Sausage and Eggplant Soup
Savor the comforting warmth of Italian sausage and eggplant soup, a hearty and flavorful dish perfect for cozy nights or family dinners. This one-pot wonder combines the robust flavors of browned Italian sausage and tender eggplant with the aromatic trifecta of onion, carrot, and celery, simmered in a rich tomato-infused broth spiced with oregano, basil, and a hint of red pepper flakes. The addition of leafy kale or spinach brings a nutritious touch, while optional toppings like grated Parmesan and fresh parsley elevate every spoonful. Ready in under an hour, this satisfying soup pairs beautifully with crusty bread, making it a wholesome meal that’s as nourishing as it is delicious. Ideal for fans of rustic Italian cuisine, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 lb Italian sausage, mild or spicy
- 2 tbsp Olive oil
- 1 large Eggplant, diced
- 1 medium Yellow onion, finely chopped
- 1 medium Carrot, peeled and diced
- 2 stalks Celery stalk, diced
- 3 cloves Garlic, minced
- 28 oz Crushed tomatoes, canned
- 6 cups Chicken or vegetable broth
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.25 tsp Red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Kale or spinach, chopped
- 0.5 cup Parmesan cheese, grated (optional for serving)
- 2 tbsp Fresh parsley, chopped (optional for garnish)
- Crusty bread (optional for serving)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and Italian sausage. Cook the sausage, breaking it into smaller pieces with a spoon, until browned and cooked through, about 5-7 minutes.
Remove the browned sausage from the pot with a slotted spoon and set aside. Leave about 1-2 tablespoons of fat in the pot (add additional olive oil if necessary).
Add the diced eggplant to the pot and cook for 5-6 minutes, stirring occasionally, until softened and lightly browned. Remove the eggplant and set aside with the sausage.
In the same pot, add the chopped onion, carrot, and celery. Cook for 5 minutes, stirring often, until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the crushed tomatoes, chicken or vegetable broth, oregano, basil, red pepper flakes, salt, and black pepper. Stir well to combine.
Return the cooked sausage and eggplant to the pot. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld.
Stir in the chopped kale or spinach and cook for an additional 5 minutes, until the greens are wilted.
Taste the soup and adjust the seasoning, adding more salt or pepper if needed.
Ladle the soup into bowls and serve hot. Top with grated Parmesan cheese and chopped fresh parsley if desired. Serve with crusty bread on the side for dipping.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 2104 mg | 91% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 11.4 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1029 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
