Rustic Eggplant, Sausage and Tortellini Soup

★★★★☆ 1 Review
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By Susan Bickta
from Kutztown, PA

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.

serves 8-10
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients

  • 4 Tbsp
    olive oil
  • 1 md
    onion, diced
  • 1 md
    green bell pepper, diced
  • 1 md
    zucchini, diced
  • 1 md
    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
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How To Make

  • 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.
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