I have to admit, I'm not a fan of wimpy soups, and, to me, a wimpy soup is a brothy soup. I like my soups thick, rich, and creamy, though I don't think you need to add cream to achieve a creamy soup. There are four things about this soup that make it thick and creamy: the eggplant, which breaks down as it cooks and adds a meaty taste and great texture; the beans break down and thicken the soup; and finally, the pasta and potatoes, which let off natural starches as they cook. When you add the full flavor of the Italian sausage, you've got a warm and satisfying meal that only needs some grated Parmigiano-Reggiano and crunchy bread. While the ingredient list is long, most are items I normally have on hand or need to use up. Sometimes I also add diced zucchini with the pasta.

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