Rustic Eggplant, Sausage and Tortellini Soup

Susan Bickta

By
@souxie

I used to make LOADS of ratatoulli when I had my vegetable garden. It was always so tasty and chunk full of fresh vegetables, eggplant, zucchini, green peppers and tomatoes from my garden. I created this recipe with that vegetable dish in mind and added sweet Italian sausage and cheese tortellini. The result is a hearty chunky soup that is perfect for these cold winter nights.


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Comments:

Serves:

8-10

Prep:

20 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

4 Tbsp
olive oil
1 medium
onion, diced
1 medium
green bell pepper, diced
1 medium
zucchini, diced
1 medium
eggplant, peeled and diced
3 clove
garlic, smashed and finely chopped
1/2 tsp
salt
2 tsp
italian seasoning
1
24 ounce jar marinara sauce
1
28 ounce can italian style diced tomatoes, undrained
1
8 ounce jar chunky salsa (mild)
2
14.5 ounce cans beef broth
1 tsp
sugar
1 lb
sweet italian sausage, baked and thinly sliced
1
14 ounce package frozen cheese tortellini
freshly grated parmesan cheese for granish

Directions Step-By-Step

1
Place a 5 quart Dutch oven over medium high heat. Add the olive oil, onion, pepper, zucchini, eggplant, garlic, salt and Italian seasoning. Cook, stirring often, for 4-5 minutes or until vegetables are crisp/tender.
2
Add the marinara sauce, diced tomatoes, salsa, broth and sugar. Mix well. Cook for 6-8 minutes, or until soup reaches a simmer.
3
Add the sausage and tortellini. Cook until mixture starts to simmer. Reduce heat and cover. Cook an additional 10-12 minutes, stirring often, or until tortellini is tender.
4
Garnish each serving with grated Parmesan, if desired.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Collection: One-Pot Meals