Hearty Italian Sausage and Mediterranean Vegetable Soup
Warm up your winter evenings with this robust Italian sausage and eggplant soup. This delightful blend of juicy Italian sausage, fresh Mediterranean vegetables, and aromatic herbs creates a bowlful of comforting goodness. With robust flavors from sun-ripened tomatoes, hearty zucchini, and tender carrots, this soup is not only satisfying but also packed with nutrition. The addition of Burgundy wine and elbow macaroni enhances its richness and texture, making it the perfect dish to share with family and friends. Serve it steaming hot with a sprinkle of freshly grated Parmesan cheese on top for an extra touch of indulgence.
18
Servings
N/A
Calories
18
Ingredients
Ingredients
Italian sausage
1 lb (removed from casing)
olive oil
2 tablespoons (none)
onion
1 medium (chopped)
garlic
4 cloves (minced)
eggplant
1 medium (peeled and diced)
tomatoes
8 large (peeled and quartered)
zucchini
3 medium (diced)
carrots
3 (scraped and diced)
celery
2 stalks (diced)
beef stock
4 cups (none)
salt
1 teaspoon (none)
sugar
1 teaspoon (none)
dried basil leaves
1 teaspoon (none)
dried oregano leaves
1 teaspoon (none)
Burgundy wine
3/4 cup (none)
elbow macaroni
1/2 cup (uncooked)
black pepper
1/4 teaspoon (freshly ground)
Parmesan cheese
to taste (freshly grated)
Instructions
1
In a large Dutch oven, brown the Italian sausage over medium heat, breaking it up as it cooks. Once browned, drain excess fat and set aside.
2
Add olive oil to the pot, followed by the chopped onion. Sauté until the onion becomes translucent and tender, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
3
Incorporate the diced eggplant, stirring frequently for about 3 minutes until it starts to soften. Add the quartered tomatoes along with the remaining vegetables: zucchini, carrots, and celery.
4
Pour in the beef stock along with the salt, sugar, dried basil, and oregano. Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer. Cook uncovered for 2 hours, stirring occasionally to ensure even cooking.
5
After simmering, stir in the Burgundy wine, uncooked elbow macaroni, and freshly ground black pepper. Cook for an additional 15 to 20 minutes, or until the pasta reaches your desired tenderness.
6
Once ready, ladle the steaming soup into individual bowls and generously top each serving with freshly grated Parmesan cheese before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The dish is a Hearty Italian Sausage and Mediterranean Vegetable Soup.
How many servings does this soup recipe make?
This recipe makes 18 servings.
What type of meat is used in the soup?
The recipe uses 1 lb of Italian sausage, removed from the casing.
How do I prepare the eggplant?
One medium eggplant should be peeled and diced.
How many tomatoes are required for the soup?
The recipe calls for 8 large tomatoes, which should be peeled and quartered.
What kind of stock is used for the liquid base?
The soup uses 4 cups of beef stock.
How long should the soup simmer initially?
The soup should simmer uncovered for 2 hours.
What type of pasta is included in the recipe?
The recipe uses 1/2 cup of uncooked elbow macaroni.
Does the macaroni need to be cooked before adding it to the soup?
No, the macaroni is added uncooked and simmers in the soup.
How long does the macaroni take to cook in the soup?
It takes approximately 15 to 20 minutes to reach the desired tenderness.
What kind of wine is added to the soup?
3/4 cup of Burgundy wine is added after the long simmer.
What herbs provide the Mediterranean flavor?
The soup is seasoned with 1 teaspoon each of dried basil leaves and dried oregano leaves.
What is the first step in the cooking process?
The first step is to brown the Italian sausage in a large Dutch oven and drain the excess fat.
How many cloves of garlic are needed?
The recipe requires 4 minced garlic cloves.
What is the serving suggestion for this soup?
Serve it steaming hot with a generous sprinkle of freshly grated Parmesan cheese on top.
How many zucchinis are used?
The recipe calls for 3 medium zucchinis, diced.
What type of oil is used for sauteing?
2 tablespoons of olive oil are used to saute the onions and garlic.
How many carrots are in the soup?
The recipe includes 3 carrots, scraped and diced.
Is sugar used in this recipe?
Yes, 1 teaspoon of sugar is added to the mixture.
How many stalks of celery are needed?
2 stalks of diced celery are required.
What size onion should I use?
The recipe specifies 1 medium onion, chopped.
When do I add the eggplant to the pot?
Incorporate the diced eggplant after sauteing the onion and garlic, stirring for about 3 minutes.
What equipment is recommended for cooking?
A large Dutch oven is recommended for browning the meat and simmering the soup.
How much black pepper is added?
1/4 teaspoon of freshly ground black pepper is added with the wine and macaroni.
Is the soup cooked covered or uncovered?
The instructions specify to cook the soup uncovered for the 2-hour simmering period.
What category does this recipe belong to?
This recipe is categorized under Pork dishes.
What are some tags associated with this recipe?
Tags include soup, Italian, sausage, eggplant, hearty, and comfort food.
Is this soup suitable for cold weather?
Yes, it is described as a robust soup perfect for warming up winter evenings.
How much salt is used?
The recipe calls for 1 teaspoon of salt.
Does the recipe use fresh or dried herbs?
The recipe specifically calls for dried basil leaves and dried oregano leaves.