Rustic Eggplant, Sausage and Tortellini Soup
By
Susan Bickta
@souxie
1
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.
Rating:
★★★★☆ 1 vote4
Comments:
Serves:
8-10
Prep:
20 Min
Cook:
40 Min
Method:
Stove Top
Ingredients
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4 Tbspolive oil
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1 mediumonion, diced
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1 mediumgreen bell pepper, diced
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1 mediumzucchini, diced
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1 mediumeggplant, peeled and diced
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3 clovegarlic, smashed and finely chopped
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1/2 tspsalt
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2 tspitalian seasoning
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124 ounce jar marinara sauce
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128 ounce can italian style diced tomatoes, undrained
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18 ounce jar chunky salsa (mild)
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214.5 ounce cans beef broth
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1 tspsugar
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1 lbsweet italian sausage, baked and thinly sliced
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114 ounce package frozen cheese tortellini
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·freshly grated parmesan cheese for granish
How to Make Rustic Eggplant, Sausage and Tortellini Soup
- 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.
About Rustic Eggplant, Sausage and Tortellini Soup
Course/Dish: Other Soups Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Collection: One-Pot Meals
