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Ratatouille Soup

A hearty soup that will warm your bones on a chilly winter day.

Ingredients

  • 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

Instructions

  1. In large pot over medium heat, cook sausage, onion, garlic and oregano until sausage is browned, stirring to separate the sausage. Spoon off fat.
  2. 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.
  3. Stir in macaroni and cook for 10 minutes or until macaroni is tender, stirring occasionally.
  4. Garnish soup with parmesan cheese.

Recipe Notes

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.