Tomato Sausage and Eggplant Aubergine Soup
Warm up your kitchen with the hearty and flavorful Tomato Sausage and Eggplant Aubergine Soup—a comforting blend of Italian-inspired ingredients that’s perfect for any season. This recipe combines the smoky richness of browned Italian sausage with tender, caramelized eggplant (aubergine) in a velvety base of crushed tomatoes and aromatic spices like basil, oregano, and smoked paprika. Balanced with a touch of chicken or vegetable stock, this soup is simmered to perfection, allowing the vibrant flavors to marry beautifully. The optional garnish of fresh parsley adds a burst of freshness to every bowl. Quick to prepare in just under an hour, this satisfying dish is a one-pot wonder that’s ideal for a cozy dinner or make-ahead meal for the week. Perfectly balanced, gluten-free, and brimming with wholesome ingredients, it’s a must-try for soup lovers seeking a hearty twist.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 250 grams Italian sausage
- 1 medium eggplant (aubergine), diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 800 grams canned crushed tomatoes
- 750 milliliters chicken or vegetable stock
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar (optional, to taste)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Remove the casing from the Italian sausage and crumble the sausage into the pot. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced eggplant and cook for 5 minutes, stirring occasionally, until softened and lightly browned. Remove the eggplant and set aside with the sausage.
Add the chopped onion to the pot and cook for 3-4 minutes, until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Pour in the canned crushed tomatoes and chicken or vegetable stock. Stir to combine.
Add the cooked sausage and eggplant back into the pot.
Season the soup with dried basil, dried oregano, smoked paprika, salt, black pepper, and sugar if needed. Stir well.
Bring the soup to a simmer over medium heat, then reduce to low and let it simmer gently for 20-25 minutes to allow the flavors to meld together.
Taste and adjust the seasoning, adding more salt or pepper if necessary.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 8020 mg | 349% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 58.4 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 380 mg | 29% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4608 mg | 98% | |
*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.
