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.
prep time20 Min
cook time40 Min
green bell pepper, diced
eggplant, peeled and diced
garlic, smashed and finely chopped
24 ounce jar marinara sauce
28 ounce can italian style diced tomatoes, undrained
8 ounce jar chunky salsa (mild)
14.5 ounce cans beef broth
sweet italian sausage, baked and thinly sliced
14 ounce package frozen cheese tortellini
freshly grated parmesan cheese for granish
How To Make
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.
Add the marinara sauce, diced tomatoes, salsa, broth and sugar. Mix well. Cook for 6-8 minutes, or until soup reaches a simmer.
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.
Garnish each serving with grated Parmesan, if desired.
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