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.
1Place 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.
2Add the marinara sauce, diced tomatoes, salsa, broth and sugar. Mix well. Cook for 6-8 minutes, or until soup reaches a simmer.
3Add 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.
4Garnish each serving with grated Parmesan, if desired.