Sausage and Eggplant Soup

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.


Sausage eggplant soup title

{print recipe, Here}
makes about 3 quarts


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


 Sausage and Eggplant Soup

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.

.Sausage and Eggplant soup

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.

 Sausage and Eggplant Soup

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

 Sausage and eggplant Soup

Add diced tomatoes, the eggplant, and chicken broth.

 Sausage and Eggplant Soup

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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Sausage eggplant soup, Breadsticks title-1

Sausage and Eggplant Soup

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.

 Breadsticks for Sausage and Eggplant Soup



Sausage and Eggplant Soup


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Sausage eggplant soup, More Recipes{click on the recipes below}

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

Visit blog friends that are sharing their favorite SOUP recipes!

 A Bright and Beautiful Life
Wonderful Chicken Soup
Chicken Gnocchi Soup {Olive Garden Copycat}
Italian Sausage Tortellini Soup
Sweet Corn Chowder

Keeping Up with Mrs. Smith
Easy Tex-Mex Chili
Chicken Tortilla Soup
Broccoli Cheddar Soup
Gumbo {guest posting at Create & Babble}

Red Cottage Chronicles
Potato Soup
Slow Cooker Cheddar Soup

Pretty Wrapped
Vietnamese Pho, gluten free soup

Simply Domestic
Tortilla Soup


 {print Sausage and Eggplant soup recipe, Here}


posted by: Kay

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8 Responses to Sausage and Eggplant Soup

  1. Lori @ A Bright and Beautiful Life February 5, 2014 at 9:54 am #

    Your soup looks so hearty and delicious. I never would have thought of putting eggplant in soup! I’m eager to make it this winter. Thanks for your recipe. Your photos always amaze me!!! They’re beautiful.

    • Kay February 5, 2014 at 3:05 pm #

      This is a plain & simple recipe with the addition of eggplant…one of my favorite soups {especially with spicy sausage}. I hope you will like it Lori!

  2. Mrs. Smith February 5, 2014 at 3:22 pm #

    Looks delish. I like a good, hearty soup. Thanks for the tip on sauteing eggplant. I’ll need that for another favorite recipe I used grilled eggplant for. But brrr! It’s too cold to grill.

    • Kay February 5, 2014 at 4:38 pm #

      It’s cold here too, in the 20s. Can’t wait to see what you will be making with grilled eggplant Leilani.

  3. Hannah February 8, 2014 at 3:13 am #

    This soup looks amazing Kay! It’s quite the opposite temperature-wise here today, about 113F (45c). It’s not really soup making weather!! I’ll store the recipe for the cooler months.

    • Kay February 8, 2014 at 11:24 pm #

      Thanks Hannah. I could feel how that would be like {113F} for you where you are only when I’m sitting right next to the wood stove. Have a wonderful “hot” day tomorrow… stay cool.

  4. Linda T. March 10, 2014 at 1:04 pm #

    Again, an outstanding website, Kay! Wonderful watercolor instructions to follow Hannah’s beautiful painting. Loved the Elie Saab video and the hearty soup recipes. Thanks so much for sharing your heart and home with us. Both are beautiful!

  5. Katie April 29, 2020 at 6:34 pm #

    This is delicious! I impulsively bought an eggplant and had no idea what to do with it- but this hit the spot! Added some extra red bell pepper and kale I needed to use up, and served with some fresh homemade sourdough bread- thanks SO much for this recipe! I will definitely make this again.

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