Italian Sausage and Eggplant Soup

Recipe by breezermom
READY IN: 3hrs 20mins
YIELD: 18 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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