Hearty Italian Ratatouille Soup Recipes

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RATATOUILLE SOUP



Ratatouille Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil, plus more for brushing
1 large onion, diced
4 cloves garlic, smashed
3 to 4 teaspoons herbes de Provence
Kosher salt
1 small Japanese eggplant, diced
1 small zucchini, diced
1 yellow bell pepper, diced
1 28-ounce can whole San Marzano tomatoes, crushed
2 cups low-sodium chicken or vegetable broth
Large handful of fresh basil leaves, torn
8 thick slices baguette
1 cup coarsely grated gruyere or Swiss cheese
Freshly ground pepper

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until soft, about 3 minutes. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes. Add the tomatoes and their juices, the broth and half of the basil. Bring to a boil, then reduce the heat and simmer 20 minutes.
  • Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted.
  • Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.

HEALTHY RATATOUILLE SOUP



Healthy Ratatouille Soup image

Loaded with summer vegetables, this hearty and healthy ratatouille soup is low calorie and satisfying. It makes a great vegetarian meal with some warm fresh bread and cheese.

Provided by Cheryl

Categories     Soup

Time 40m

Number Of Ingredients 15

3 tablespoon olive oil ((not extra virgin))
1 medium onion
4 garlic cloves ((4 teaspoons))
1 small eggplant (or Japanese egglplant)
1 zucchini
1 red bell pepper ((orange, red or yellow))
1 can (28 ounce) crushed San Marzano tomatoes, Note 1 ((or Fire Roasted tomatoes))
2 cups (473 ml) vegetable broth or chicken broth
1/4 cup (5 grams) fresh basil leaves, roughly chopped ((or more to taste))
3 cups (90 grams) fresh baby spinach, roughly chopped ( (add after soup is cooked))
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon rosemary or marjoram
OPTIONAL: pinch of sugar, bay leaf, pinch of red pepper flakes - or to taste

Steps:

  • PREPARE VEGETABLES: Cut onion, red bell pepper, eggplant and zucchini into 2 inch/5 cm. chunks. If using a food processor to speed up chopping, you might need to do two batches. First, process garlic. Then add half the vegetables and pulse several times until chopped into small pieces. (you may still be left with a few pieces that need to be cut further with a knife). Repeat with remaining vegetables. Alternatively, use a knife to mince garlic and dice vegetables.
  • MAKE SOUP: Heat olive oil to medium-high heat in a large pot. Add chopped vegetables and garlic. Cook for 5-7 minutes stirring occasionally. Add tomatoes with juices, broth, basil and seasonings. Bring to boil, then reduce heat and simmer for 20 minutes or until vegetables are tender soft. Stir in fresh spinach until wilted, about 30 seconds. Taste and adjust seasonings including optional pinch of sugar, a splash of cream and/or pinch of red pepper flakes. If soup is too thick, add additional water or broth to taste. Note 4 for variations.
  • FINISH SOUP AND SERVE: Prepare side dish, topping or garnish for soup if you like, Note 3. Ladle soup into bowls. Add one of the optional toppings as desired or serve with hot fresh bread.

Nutrition Facts : Calories 184 kcal, Carbohydrate 20 g, Protein 4 g, Fat 11 g, SaturatedFat 2 g, Sodium 1225 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving

RUSTIC ROASTED RATATOUILLE SOUP



Rustic roasted ratatouille soup image

Make an unforgettable lunch or a warming dinner party starter in one short hour with this hearty French-inspired soup. Based on the classic roasted vegetable dish, this soup is ultra filling and features a beautiful array of colors that will impress guests. Roasting the vegetables first makes them super silky and rich adding incredible flavor to this recipe. Parchment lining the pans keeps the veggies from sticking and virtually makes this a one-pot dish due to the lack of clean-up needed on the baking sheets. Serve this soup alongside some crispy French bread.

Categories     Lunch

Time 1h10m

Yield 8 servings

Number Of Ingredients 14

7 cup(s) Eggplant(s) diced (1 large)
2 tsp Table salt divided
4 cup(s) Uncooked zucchini diced (2 medium)
3 cup(s) Sweet red pepper(s) diced (2 large)
4 spray(s) Cooking spray
1 tsp Olive oil
2 cup(s) Uncooked onion(s) diced (1 large)
2 large clove(s) Garlic clove(s) minced
0.125 tsp Red pepper flakes
1 tsp Fennel seeds
1 tsp Italian seasoning
26 oz Canned diced tomatoes (1 carton)
4 cup(s) Fat free chicken broth or vegetable broth
0.5 cup(s) Basil chopped (plus extra for garnish)

Steps:

  • Arrange oven racks in bottom 1/3 of oven. Preheat oven to 450°F. Line two rimmed baking sheets with parchment paper.
  • Spread eggplant in an even layer on one prepared baking sheet; lightly coat with cooking spray and season with 3/4 tsp salt. Spread zucchini and peppers across second prepared pan; lightly coat with cooking spray and season with 3/4 tsp salt. Roast until lightly browned, stirring and rotating pans halfway through, 35-40 minutes.
  • While vegetables roast, heat oil in a large soup pot over medium-low heat. Add onion and remaining 1/2 tsp salt; cook, stirring frequently, until extremely soft, 10 minutes. Add garlic, red pepper flakes, fennel seed and Italian seasoning; cook, stirring a few times, 1 minute.
  • Add tomatoes and broth to pot; stir and bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 10-15 minutes.
  • Add roasted vegetables to pot; stir and cook for flavors to meld, 5 minutes. Stir in basil.
  • Serving size: 1 cup

Nutrition Facts : Calories 23 kcal

HEARTY ITALIAN SAUSAGE SOUP



Hearty Italian Sausage Soup image

This is simple fare that the whole family will enjoy. I make this, or a close rendition, and freeze in batches for my toddler's lunches. But it's also a nice option for those times when you don't have a lot of time or headspace, but want to cook something from scratch that's satisfying and tastes like it cooked for ages.

Provided by Diana Moutsopoulos

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 pound bulk mild Italian sausage
3 carrots, chopped
3 ribs celery, chopped
½ large red onion, chopped
1 tablespoon tomato paste
1 (14 ounce) can no-salt-added cannellini beans, undrained
2 medium russet potatoes, peeled and cubed
½ teaspoon dried thyme
½ teaspoon dried oregano
salt and ground black pepper to taste
water to cover

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add sausage and cook until browned, breaking apart with a wooden spoon. Stir in carrots, celery, and red onion; cook until softened, 5 to 10 minutes. Stir in tomato paste and cook until fragrant, about 1 minute. Pour in beans with their liquid.
  • Add potatoes, thyme, oregano, salt, and pepper to the saucepan. Pour in enough water to cover, about 1 1/2 cups. Bring to a boil. Reduce heat and simmer until potatoes are tender and soup thickens, about 20 minutes.

Nutrition Facts : Calories 499.1 calories, Carbohydrate 44.3 g, Cholesterol 44.6 mg, Fat 25.9 g, Fiber 20.5 g, Protein 22.9 g, SaturatedFat 8 g, Sodium 1131.5 mg, Sugar 6.1 g

HEARTY ITALIAN MEATBALL SOUP



Hearty Italian Meatball Soup image

A very hearty, flavorful soup. Use whatever small shaped pasta you like.

Provided by Suzanne Call

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 8

Number Of Ingredients 8

3 cups water
2 (14 ounce) cans diced tomatoes with onion and garlic, undrained
2 (14 ounce) cans beef broth
1 teaspoon Italian seasoning
1 (16 ounce) package frozen cooked Italian-style meatballs
2 cups frozen Italian-blend vegetables
1 cup small star-shaped dried pasta
¼ cup grated Parmesan cheese

Steps:

  • Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.

Nutrition Facts : Calories 271.6 calories, Carbohydrate 30.8 g, Cholesterol 49.3 mg, Fat 8.9 g, Fiber 3.2 g, Protein 16.7 g, SaturatedFat 3.2 g, Sodium 498.1 mg, Sugar 1.2 g

HEARTY ITALIAN RATATOUILLE SOUP



Hearty Italian Ratatouille Soup image

Make and share this Hearty Italian Ratatouille Soup recipe from Food.com.

Provided by Sarah_Star

Categories     Beans

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 large onion
1 lb mild Italian sausage
1 cup zucchini, sliced quartered lengthwise
1 cup yellow squash, sliced quartered lengthwise
1 small eggplant, 1-inch cubed
1 red bell pepper, 1-inch pieces
1 cup portabella mushroom
2 (14 1/2 ounce) cans chicken broth
2 (14 1/2 ounce) cans stewed tomatoes
salt, pepper to taste
1 tablespoon fresh basil

Steps:

  • Heat olive oil in large pot, and saute onion.
  • Remove casings from Italian sausage and cut up into 1 inch pieces, add to pan.
  • Cook sausage until brown about 10 minutes, remove from pan and drain half the fat.
  • Add the zucchini, squash, eggplant, red pepper, mushrooms and salt and pepper. Cook until tender, about 5 minutes.
  • Add the chicken broth, stewed tomatoes, and sausage to the pot, and bring to a boil.
  • Reduce heat to medium/low - low to a simmer for 20-25 minutes until vegetables are tender and sausage is cooked through.
  • Stir in fresh basil in last 5 minutes.
  • You can reduce the fat and calories by using a turkey based sausage, or make this a vegetarian dish by using a soy/tofu sausage or even garbanzo beans.

HEARTY ITALIAN SOUP



Hearty Italian Soup image

Macaroni and Italian sausage makes this tomato-veggie soup thick and hearty. "It offers a nice change of pace from my chili recipe," notes Robin Sabrowsky of Plymouth, Wisconsin.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1 Italian sausage link, cut into 1/2-inch pieces
1 small onion, chopped
1/2 medium green pepper, chopped
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1-1/2 cups water
1 can (8 ounces) tomato sauce
1 teaspoon sugar
1 teaspoon chicken bouillon granules
1/4 teaspoon garlic powder
1/3 cup uncooked elbow macaroni
2 tablespoons shredded part-skim mozzarella cheese

Steps:

  • In a large saucepan, cook the sausage, onion and green pepper until sausage is browned; drain. Stir in the tomatoes, water, tomato sauce, sugar, bouillon and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. , Stir in macaroni. Cover and simmer 10-15 minutes longer or until macaroni is tender. Sprinkle with cheese.

Nutrition Facts : Calories 122 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 943mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.

HEARTY ITALIAN SOUP



Hearty Italian Soup image

Make and share this Hearty Italian Soup recipe from Food.com.

Provided by lazyme

Categories     Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb Italian sausage
1 green pepper, chopped
1 onion, chopped
1 (28 ounce) can tomatoes, diced
1 (16 ounce) can tomato sauce
1 (16 ounce) can water
3 chicken bouillon cubes
3/4 teaspoon garlic salt
3/4 cup macaroni, rings
1/2 cup mozzarella cheese, shredded

Steps:

  • In Dutch oven, brown sausage, green pepper, and onion. Drain.
  • Stir in remaining ingredients except macaroni and cheese. Cover. Simmer 15 minutes.
  • Stir in macaroni. Cover and simmer 10 to 12 minutes, until macaroni is tender.
  • Top individual servings with cheese.

Nutrition Facts : Calories 301.8, Fat 17.8, SaturatedFat 6.5, Cholesterol 38.1, Sodium 1314.6, Carbohydrate 20.4, Fiber 2.9, Sugar 7, Protein 15.8

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