Tuesday, August 9, 2011

Hearty Italian Ratatouille Soup

Prep Time: 15mins

Total Time: 35mins

Servings: 8


  • 1 Tbls EVOO
  • 1 large onions
  • 1lb mild Italian sausage
  • 1 cup zucchini, sliced and quartered
  • 1 cup yellow squash, sliced and quartered
  • 1 small eggplant, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 cup portabella mushrooms
  • 24oz chicken broth (we use 48oz)
  • 2 (14.5oz) of stewed tomatoes (we use diced tomatoes instead, same amount)
  • Salt and pepper to taste
  • 1 Tbls fresh basil


1. Heat olive oil in large stock pot, and saute onion
2. Add Italian sausage, cook until sausage is browned (about 10mins), remove from pan and drain half the fat
3. Add zucchini, squash, eggplant, red pepper, mushrooms, salt and pepper. Cook until tender-about 5mins
4. Add the chicken broth, tomatoes and sausage back to the pot and bring to a boil
5. Reduce heat to a medium/low-low and simmer for about 20-25mins until vegetables are tender and sausage is cooked through
6. Stir in fresh basil the last 5 mins

1 comment:

  1. This sounds great- filling and it doesn't sound like there are a lot of calories! Adding it to my list!