Ratatouillesoup with tortellini

Ratatouillesoup with tortellini

I found this recipe back in 2006 in a magazine. Since then, it is one of my classics for cold winter days. I posted it on my dutch blog back in 2007 already, it was one of my first recipes. Now also for non-dutch speaking people 🙂

Ingredients:

• 2 cloves of garlic
• 1 (small) zucchini
• 1 (small) eggplant
• 1 dried tomato in oil
• 3 roasted red bell peppers
• 2 tablespoons of olive oil
• 1 liter of vegetable stock
• 400 grams sieved tomatoes
• 250 grams of fresh tortellini (filled with ricotta and spinach, or according to taste)
• salt, freshly ground pepper, finely ground basil, as desired

Method:

• Cut the bell peppers into small pieces and put them under the gril to for a few minutes.
• Also cut the aubergine and zucchini into small cubes.
• Prepare one liter (vegetable) broth.
• Cut the garlic and the sun-dried tomato in small pieces.
• Heat the garlic in the olive oil for 2 minutes.
• Add the zucchini and aubergine, and cook for three minutes. Stir constantly.
• Pour in the stock and the tomatoes, and bring everything to the boil.
• When everything is boiling, you can add the tortellini, and let it cook for 8 minutes.
• Add the bell pepper and the dried tomato.
• Season with spices up to taste.
• Let everything warm up well and spread over the plates.

Some other of my favourite soups are:

• Minestrone meal soup
• Icelandic fish soup - fiskasupa
• creamy zucchini soup
• surprising orange carrot ginger soup
• spicy pumpkin soup with wild rice