Welcome to a bowl of comfort and flavor with this delightful vegetable ratatouille soup with tortellini. It brings together the essence of Mediterranean cuisine in every spoonful. An overflow of fresh vegetables combined with a hearty vegetable stock, diced tomatoes and spices creates a warming and comforting soup. And the fresh tortellini, filled with ricotta and spinach add a touch of indulgence.
Ratatouille soup with tortellini
Ingredients
- 1 liter vegetable stock
- 1 eggplant
- 1 zucchini
- 3 red bell peppers
- 400 grams diced tomatoes
- 250 grams tortellini
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 sun-dried tomato
- salt
- pepper
- oregano or majoran
Instructions
Some preparations
- Cut the bell pepper into small cubes and roast them in the oven for 10 minutes. Alternatively, you can also bake them in the oven at 180°C (350°F). The goal is to pre-cook them.
- Cut the eggplant and zucchini into small cubes.
- Crush the garlic cloves.
- Finally, cut the sun-dried tomato into small pieces.
Making the ratatouille soup with tortellini
- Heat the oil in a large pot and then sauté the garlic for two minutes.
- Add the zucchini and eggplant. Stir-fry the vegetables for three minutes.
- Then add the vegetable broth to the vegetables.
- Add the diced tomatoes, bell pepper, and sun-dried tomato to the soup base.
- Bring everything to a boil and season with salt, pepper and oregano. Let this cook for 5 minutes.
- Finally, add the tortellini to the soup and let it cook for another 8 minutes.
Nutrition
How to make ratatouille soup with tortellini?
The vegetarian ratatouille soup with tortellini is not only delicious, it is also very easy to make. Only a few ingredients to prepare and already you can cook this flavorful soup.
Preparing the vegetables
We start by cutting the red bell peppers into fine pieces. We will pre-cook them in the oven so that they don't throw up after eating the soup. For that we preheat the oven to 170°C and prepare a baking sheet in an oven tray.
Then we spread the finely cut red bell pepper on the baking sheet. Add a bit of olive oil and salt and mix everything well. Now you can put them in the oven for 10 minutes.
Next we cut the zucchini and the eggplant into small pieces. First wash them and remove the outer parts. Then halve them and cut them lengthwise horizontally and vertically. Now it is easy to cut the vegetables into small pieces.
This brings us to the garlic clove. Crush it and remove the outer skin. Next cut it into small pieces.
Also cut the sun-dried tomato into small pieces. It will add a lot of flavor to the soup.
Optionally you can also add a white onion to the soup.
Making the ratatouille soup with tortellini
Heat some olive oil in a large pot. Then add the garlic and the optional onion and sauté it for a minute.
Next add the eggplant and the zucchini. Stir-fry them for a minute or three.
Now add the vegetable broth and the diced tomatoes to the vegetable soup base. Bring everything to a boil and season with pepper, salt, oregano and the sun-dried tomato. Let it simmer for 5 minutes.
Now add the tortellini and let them cook for another 8 minutes. With that your fragrant meal soup is ready for serving in deep plates.
About ratatouille soup with tortellini
This ratatouille soup with tortellini is one of the first recipes that appeared on gerechtenweb, the Dutch counterpart of surprising.recipes. It was second recipe published, early 2007! And already we used the original Royal-Boch on-line plates for serving the recipes.
More surprising.soup
Soups are comforting, healthy and easy to make. Perfect for a healthy midweek meal. Please find more inspiring and surprising soup recipes in the following articles:
- Minestrone meal soup
- Icelandic fish soup - fiskasupa
- creamy zucchini soup
- surprising orange carrot ginger soup
- spicy pumpkin soup with wild rice
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
toondebacker says
A delicious and fragrant healthy vegetarian soup with an overflow of fresh vegetables.