Sausage and Eggplant Soup

Sausage and eggplant soup is a wonderful soup recipe to make because it’s full of flavor and a very hearty meal in a bowl {with a buttery crusty bread}.  It’s freezes well if you have any leftovers.

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{print recipe, Here}
makes about 3 quarts

Ingredients

6         tablespoons olive oil
4-5     cups cubed eggplant {1 large eggplant}
1 1/2  cups chopped onions
1/2     cup chopped celery or fennel
1          tablespoon minced garlic
2         teaspoons crushed fennel seed
4         bay leaves
1          teaspoon dried basil
1          teaspoon dried thyme
1          pound sweet Italian sausage {without casing}
5         cups chicken broth {more if soup is too thick}
2         14.5 ounce cans diced tomatoes
1          teaspoon salt {more if needed}
1/2     teaspoon pepper

Directions

Heat a large stockpot over medium-high heat add 4 tablespoons of olive oil and the eggplant, stirring occasionally, for 4-5 minutes until just tender.  Transfer the eggplant to a bowl.

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In the same pot, add the remaining 2 tablespoons of olive oil, onions, celery/fennel, garlic, fennel seed, bay leaves, basil, thyme, salt and pepper.  Cook over medium-high heat for 4-5 minutes, stirring frequently.

Add the sausage and sauté 5-6 minutes, breaking up the meat into small pieces.

Add diced tomatoes, the eggplant, and chicken broth.

Bring to a boil.  Lower the heat to medium-low, cover the pot with the lid and simmer for 10-15 minutes.  If the soup is too thick, add more broth and more salt and pepper to taste.  Remove the bay leaves before serving.

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For the breadsticks, cut bread/baguette 6-8 inches long.  Cut it in half length-wise and then cut the two halves in half length-wise to make 4 long breadsticks.  Repeat the process with rest of the bread pieces.

Line the baking pan with parchment paper and lay the breadstick pieces on the parchment paper.  Brush melted butter on top of the breadsticks.  Sprinkle with salt and herb seasoning-optional {see recipe, Here}.

Turn the oven to Broil and place the pan on the upper rack to toast the breadsticks {2-4 minutes} until golden brown.

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{click on the recipes below}

Salmon Chowder
Chicken and Rice Soup
Sausage Minestrone Soup
. . . . ..

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 {print Sausage and Eggplant soup recipe, Here}

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posted by: Kay