Ratatouille Soup
It’s time for another delicious meal that will warm your bones! I love eating soups in the winter. Nothing beats a warm bowl of hearty soup on a cold winter day. This ratatouille soup is a nice change from the regular soups and stews one would find on all the recipe sites. Featuring sausage and eggplant in a beefy tomato base, this is guaranteed to be a hit. As someone who doesn’t like eggplant, I was wary of this soup. Once all the flavours come together, you won’t even notice the eggplant. This is a very mild recipe that can easily be spiced up by using a spicier sausage as well as adding your favourite spicy seasonings or hot sauces. Have you made a soup like this before? I would love to hear the different ways you changed up the flavours in this delicious soup. Leave us a comment below!
Ratatouille Soup
Ingredients
- 1 lb mild Italian sausage casings removed
- 1 small onion chopped
- 2 cloves garlic minced
- 1/2 tsp dried oregano
- 1 can condensed tomato soup
- 1 can beef broth
- 1 can crushed tomatoes 8oz
- 2 cups water
- 1 eggplant cut into 1/2" pieces
- 1/2 tsp pepper
- 1/2 cup uncooked macaroni
- Parmesan cheese
Instructions
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In large pot over medium heat, cook sausage, onion, garlic and oregano until sausage is browned, stirring to separate the sausage. Spoon off fat.
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Add soup, broth, tomatoes, water, eggplant and pepper. Bring to a boil then reduce heat to low. Cover and cook for 15 minutes, stirring occasionally.
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Stir in macaroni and cook for 10 minutes or until macaroni is tender, stirring occasionally.
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Garnish soup with parmesan cheese.
Recipe Notes
When you first put the eggplant into the pot it will seem like far too much - don't fret! The eggplant shrinks greatly during cook time.
If you have never prepared eggplant before, simply wash the outside and cut - no need to peel.
Andrea can always be found with a new craft in front of her, a form of technology on her right and a coffee on her left. This is how she survives suburbia with her two crazy toddlers in tow.
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