It’s time for another delicious meal that will warm your bones! I love eating soups in the winter. Nothing beats a warm bowl of hearty soup on a cold winter day. This ratatouille soup is a nice change from the regular soups and stews one would find on all the recipe sites. Featuring sausage and eggplant in a beefy tomato base, this is guaranteed to be a hit. As someone who doesn’t like eggplant, I was wary of this soup. Once all the flavours come together, you won’t even notice the eggplant. This is a very mild recipe that can easily be spiced up by using a spicier sausage as well as adding your favourite spicy seasonings or hot sauces. Have you made a soup like this before? I would love to hear the different ways you changed up the flavours in this delicious soup. Leave us a comment below!
- 1 lb mild Italian sausage casings removed
- 1 small onion chopped
- 2 cloves garlic minced
- 1/2 tsp dried oregano
- 1 can condensed tomato soup
- 1 can beef broth
- 1 can crushed tomatoes 8oz
- 2 cups water
- 1 eggplant cut into 1/2" pieces
- 1/2 tsp pepper
- 1/2 cup uncooked macaroni
- Parmesan cheese
In large pot over medium heat, cook sausage, onion, garlic and oregano until sausage is browned, stirring to separate the sausage. Spoon off fat.
Add soup, broth, tomatoes, water, eggplant and pepper. Bring to a boil then reduce heat to low. Cover and cook for 15 minutes, stirring occasionally.
Stir in macaroni and cook for 10 minutes or until macaroni is tender, stirring occasionally.
Garnish soup with parmesan cheese.
When you first put the eggplant into the pot it will seem like far too much - don't fret! The eggplant shrinks greatly during cook time.
If you have never prepared eggplant before, simply wash the outside and cut - no need to peel.
Andrea can always be found with a new craft in front of her, a form of technology on her right and a coffee on her left. This is how she survives suburbia with her two crazy toddlers in tow.