Italian Sausage And Eggplant Soup Food

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TOMATO SAUSAGE AND EGGPLANT (AUBERGINE) SOUP



Tomato Sausage and Eggplant (Aubergine) Soup image

Make and share this Tomato Sausage and Eggplant (Aubergine) Soup recipe from Food.com.

Provided by abloom69

Categories     Lunch/Snacks

Time 40m

Yield 3 quarts, 4-6 serving(s)

Number Of Ingredients 16

1/3 cup olive oil, plus
2 tablespoons olive oil
4 1/2 cups eggplants, unpeeled 1/2-inch cubes
1 1/2 teaspoons salt
1 1/2 cups onions, chopped
1/2 cup fennel or 1/2 cup celery, chopped
2 tablespoons garlic, minced
2 teaspoons fennel seeds, ground
1/2 teaspoon pepper
4 bay leaves
1 teaspoon dried basil
1 1/4 teaspoons dried thyme
1 lb sweet Italian sausage, casing removed
1 1/2 cups chicken stock
1 (29 ounce) can crushed tomatoes
1 (28 ounce) can whole canned tomatoes, chopped

Steps:

  • Heat the 1/3 cup of olive oil in a 4-5 quart saucepan.
  • Add the eggplant and 1/2 teaspoon of the salt.
  • Sautee over medium high heat, stirring freqently 5 minutes or until tender. Transfer eggplant to a bowl.
  • In the same pan, heat remaining 2 tablespoons olive oil. Add onions, celery or fennel, garlic, fennel seed, pepper, bay leaves, remaining salt, basil and thyme. Cook over medium high heat for 5 minutes.
  • Add sausage and sautee 5-6 minutes breaking meat up into small pieces while cooking.
  • Add chicken stock, crushed tomatoes, chopped tomatoes with juice, and the eggplant.
  • Cover and simmer 10-15 minutes, if soup seems too thick add more stock. Remove bay leaves before serving.

ITALIAN SAUSAGE AND EGGPLANT SOUP



Italian Sausage and Eggplant Soup image

This is a wonderful soup for a cold winter day. Very hearty and delicious! Plus it's very nutritious too. Feel free to use fresh herbs is you have them on hand, just increase the amount.

Provided by breezermom

Categories     Pork

Time 3h20m

Yield 18 cups

Number Of Ingredients 18

1 lb Italian sausage
2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 medium eggplant, peeled and diced
8 large tomatoes, peeled and quartered
3 medium zucchini, diced
3 carrots, scraped and diced
2 stalks celery, diced
4 cups beef stock
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
3/4 cup Burgundy wine
1/2 cup elbow macaroni, uncooked
1/4 teaspoon black pepper, freshly ground
parmesan cheese, freshly grated

Steps:

  • Brown the sausage in a large Dutch oven over medium heat, stirring until it crumbles; drain.
  • Add the olive oil and onion. Cook over medium heat until the onion is getting tender. Add the garlic and continue to cook until tender.
  • Add eggplant, cook, stirring constantly for 3 minutes. Add the tomato and the next 8 ingredients (up to the oregano leaves, stopping before the wine); bring to a boil. Reduce heat and simmer uncovered, for 2 hours. (Stir occasionally).
  • Stir in wine, macaroni, and pepper; cook 15 to 20 minutes or until the pasta is done.
  • Ladle soup into individual soup bowls. Top each serving with grated Parmesan cheese.

SWEET SAUSAGE AND EGGPLANT PENNE



Sweet Sausage and Eggplant Penne image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 medium firm eggplant
Salt
2 tablespoons EVOO, plus some for drizzling
1 pound Italian sweet sausage with fennel
3 to 4 cloves garlic, finely chopped
1 rib celery from heart, finely chopped
1 small onion, finely chopped
Pepper
One 32-ounce can crushed San Marzano tomatoes
A few fresh basil leaves, torn
Chicken stock, optional
1 pound penne or whole grain penne
Parmigiano-Reggiano, grated

Steps:

  • Peel half the skin from the eggplant and then chop into bite-size pieces. Sprinkle the eggplant with salt, and drain a few minutes on paper towels.
  • Heat the oil over medium-high heat, and add the sausage. Crumble the sausage and cook until brown. Add the garlic, celery and onions to the sausage. Pat the moisture off of the eggplant and stir the pieces into the mixture. Season with salt and pepper. Cook the vegetables, partially covered, to soften, 6 to 8 minutes. Add the tomatoes and basil. Bring to a bubble and simmer the sauce to combine the flavors.
  • Cool and store for a make-ahead meal. Reheat the sauce on the stovetop over medium heat. If the sauce is too thick add a little water or chicken stock if using to thin it out.
  • To serve, bring a pot of water to a boil. Salt the boiling water and cook the pasta to al dente. Add about 1 cup of starchy water to the sauce. Then drain the pasta and toss with the sauce. Adjust the seasoning, then serve in shallow bowls and top with grated cheese and a drizzle of EVOO.

SAUSAGE AND EGGPLANT FUSILLI



Sausage and Eggplant Fusilli image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
1 pound fusilli or cannolicchi pasta
1 medium eggplant, cut into 1/3-inch dice
1/4 cup olive oil
12 ounces sweet Italian sausage, casings removed
1 shallot, diced
1 clove garlic, smashed
One 14-ounce can cherry tomatoes, such as Mutti
1 cup freshly grated Parmesan
1 cup grated smoked provolone

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta for about 8 minutes, or 2 minutes less than the package directions. Drain, reserving 1 cup of the pasta water.
  • Meanwhile, toss the eggplant with 1 tablespoon salt in a colander; allow to sit for 5 minutes. Rinse with cold water, then squeeze out the excess moisture. Dry well on a paper towel-lined tray.
  • Heat 2 tablespoons of the oil in a large straight-sided pan over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through and beginning to brown, about 6 minutes. Push the sausage off to one side, add the eggplant and cook without stirring for about 3 minutes. Stir together the eggplant and sausage and continue to cook, stirring often, until the eggplant is soft and beginning to brown, about 5 minutes. Stir in the shallots and garlic; cook for another 2 minutes. Deglaze the pan with the reserved pasta water, scraping up any browned bits. Stir in the tomatoes and the remaining 2 tablespoons olive oil and simmer for about 8 minutes, stirring often and breaking up the tomatoes.
  • Add the pasta to the sauce and sprinkle the Parmesan and provolone on the bare pasta. Using two wooden spoons, toss to combine until the cheese is melted and the sauce is creamy and coats the pasta.

ITALIAN SAUSAGE VEGETABLE SOUP



Italian Sausage Vegetable Soup image

With spaghetti sauce, noodles and Italian seasonings, this soup tastes like spaghetti! It's so easy, even our preteen daughter can make it by herself.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

1-1/3 cups uncooked elbow macaroni
2 pounds bulk Italian sausage
1 medium onion, chopped
1 garlic clove, minced
2 cans (14-1/2 ounces each) beef broth
1 jar (26 ounces) pasta sauce
1 can (15 ounces) sliced carrots, drained
1 can (14-1/2 ounces) Italian flat beans, drained
1 cup water
1 teaspoon Italian seasoning
1 teaspoon dried basil
Grated Parmesan or shredded mozzarella cheese, optional

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a 6-qt. stockpot, cook sausage, onion and garlic over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Add broth, pasta sauce, carrots, beans, water, Italian seasoning and basil; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Drain macaroni; stir into soup. If desired, sprinkle servings with cheese. Freeze option: Before adding cheese, cool soup. Freeze soup and, if desired, cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with cheese.

Nutrition Facts : Calories 335 calories, Fat 23g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1037mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 13g protein.

RICH ITALIAN SAUSAGE AND POTATO SOUP



Rich Italian Sausage and Potato Soup image

This soup combines unique flavors to form a rich, delicious soup. Your taste buds will be overjoyed. Instead of bouillon cube you can substitute I ounce chicken broth.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h10m

Yield 7

Number Of Ingredients 9

1 pound Italian sausage
¾ cup chopped onion
1 slice pancetta bacon, diced
1 ¼ teaspoons garlic, minced
1 cube chicken bouillon
4 cups water
2 potatoes, cubed
2 cups kale, rinsed and julienned
⅓ cup heavy cream

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
  • In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 15.3 g, Cholesterol 67.6 mg, Fat 26.6 g, Fiber 2 g, Protein 12.1 g, SaturatedFat 10.6 g, Sodium 689 mg, Sugar 1.3 g

EGGPLANT PARMESAN WITH ITALIAN SAUSAGE RECIPE - (4.1/5)



Eggplant Parmesan with Italian Sausage Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 17

1/2 pound hot or mild Italian sausage, either pork or poultry (ok, hot pork is the way to go)
1 medium eggplant, about 1 pound
4 medium tomatoes, about 1 3/4 pound, or 28 ounces of canned tomatoes, preferably no salt added
1 medium onion, chopped
1 small bell pepper, seeded and chopped
4 or 5 cloves garlic, minced
3 or 4 fresh oregano leaves
4 or 5 fresh basil leaves
1 small sprig flat leaf parsley
1 tsp. crushed dry red pepper, or to taste (optional)
1/2 tsp. sugar (optional but recommended with canned tomatoes to bring out their flavor)
1/4 dry red wine
Generous grind black pepper
1/2 pound shredded part-skim mozzarella
1/4 cup grated parmesan
Extra virgin olive oil
Salt

Steps:

  • The eggplant: Trim the ends off the eggplant and slice into ¼-inch thick rounds. Layer the slices into a large bowl, sprinkling each layer with kosher salt. Set aside for about 30 minutes. Drain, rinse well in fresh water, and lay out on a kitchen towel covering with a second towel. Let dry for a few minutes. (If you are sure the eggplants are not a variety prone to bitterness you can skip the salting step.) Heat a small amount of olive oil in a non-stick skillet over medium high heat and, working in batches, brown the eggplant nicely on each side replenishing the olive oil as needed. Be sparing, though, because eggplant is a like an oil sponge and can easily become too oily. Set aside. The sauce: If the sausage is in links, remove the casing and chop. If using bulk sausage simply break up. Put the sausage in a frying pan and cook over medium heat until well brown and the fat has rendered out. Place in a strainer set in a bowl to drain. Dip the tomatoes in boiling water for a few seconds. Let them cool for a minute or two then peel. Cut out the stems and halve equatorially. Squeeze out the seeds and set aside. Coarsely chop the onion and bell pepper. Finely chop them in a food processor. Heat a bit of olive oil in a heavy-bottomed saucepan with a lid and sweat the onions and peppers until soft, about 10 minutes. Add the garlic and cook for a couple more minutes until fragrant. Puree the tomatoes in the food processor and add to the onions and peppers. Tear the herb leaves into the pot. Add the crushed red pepper, sugar, red wine, and black pepper. Cover partially and simmer gently for a half hour or longer. Puree the sauce with a stick blender or, very carefully, in a food processor. Add the sausage and return to a very low simmer until warm through. The dish: Heat the oven to 350° (325° for convection). Cover the bottom of an 8" x 10" x 2"metal or glass baking dish with a thin layer of the sauce. Layer the eggplant overlapping the slices. Cover with the rest of the sauce. Spread the shredded mozzarella over the top and sprinkle with the parmesan. Bake in the middle of the oven for about 20 to 30 minutes. Turn on the broiler and finish until nicely browned. Allow to set for at least five minutes before serving.

SAUSAGE-STUFFED EGGPLANT



Sausage-Stuffed Eggplant image

A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this to be one of our favorite eggplant dinners. Be sure to select an eggplant that is smooth, blemish-free and kind of heavy for it's size. Serve with a green salad.

Provided by Tanya Belt

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 2

Number Of Ingredients 10

1 (1 1/2 pound) eggplant, halved lengthwise
1 tablespoon olive oil
½ pound bulk Italian sausage
¼ teaspoon garlic powder
¼ teaspoon dried Italian seasoning
⅛ teaspoon black pepper
2 tablespoons dry bread crumbs
2 cups spaghetti sauce, divided
1 cup mozzarella cheese, divided
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
  • Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
  • Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
  • Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

Nutrition Facts : Calories 835.9 calories, Carbohydrate 64.2 g, Cholesterol 178.8 mg, Fat 47.4 g, Fiber 18.5 g, Protein 40.7 g, SaturatedFat 16.8 g, Sodium 2410.9 mg, Sugar 32 g

ITALIAN SAUSAGE SOUP



Italian Sausage Soup image

This full-bodied soup will satisfy every size of appetite.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 14

1 can (49-1/2 ounces) chicken broth
2 cups cut fresh green beans
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup chopped onion
1 cup chopped celery
1 cup chopped fennel bulb
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1/2 teaspoon white pepper
5 Italian sausage links
1 tablespoon olive oil
3 cups coarsely chopped fresh spinach
Shredded Parmesan cheese, optional

Steps:

  • In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a large skillet, brown sausage in oil over medium heat. Add a small amount of hot water. Cover and cook until sausage is no longer pink; drain. Cut into 1/4-in. slices and add to soup. Simmer, uncovered, for 15 minutes. , Add spinach. Simmer, uncovered, for 5 minutes or until spinach is wilted. Garnish with Parmesan cheese if desired.

Nutrition Facts : Calories 266 calories, Fat 13g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 1391mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 14g protein.

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From nospoonnecessary.com


BAKED EGGPLANT PARMESAN WITH ITALIAN SAUSAGE SAUCE
Slice eggplant into 1/4″ to 1/2″ slices or coins. Place eggplant on a paper towel lined baking sheet. Lightly salt eggplant slices. Let sit for at least one hour, or longer if you have time. The salt will draw the water out of the eggplant. Pat eggplant dry with a paper towel and gently rub excess salt off.
From joyfulhealthyeats.com


ITALIAN SAUSAGE AND POTATO SOUP RECIPE - THERESCIPES.INFO
Creamy Italian Sausage and Potato Soup - 12 Tomatoes top 12tomatoes.com. Return sausage to pot and add potatoes, chicken stock, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil and reduce heat to medium. Cook until potatoes are tender, about 10-12 minutes.Use a slotted spoon to remove ½ of potatoes from pot.In a separate bowl, mash potatoes then return …
From therecipes.info


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