HEARTY ITALIAN RATATOUILLE SOUP
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
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.
RATATOUILLE SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
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.
HEARTY ITALIAN SOUP
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
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 MEATBALL SOUP
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
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
SOUTHERN ITALIAN RATATOUILLE
This was adopted from the Recipezaar account. After having made this recipe I have made several changes to better suit my tastes.
Provided by Sarah
Categories Stew
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in frying pan add leek and garlic and cook until softened. 5 to 10 minutes.
- Add thyme, red peppers, zucchini and tomatoes to slow cooker and cook on low for 5 hours.
- Stir though spinach one handful at a time until wilted.
- Add olives, and leave to heat through 20 minutes.
- Serve!
Nutrition Facts : Calories 137.6, Fat 10.2, SaturatedFat 1.4, Sodium 180.3, Carbohydrate 11.3, Fiber 3.7, Sugar 5.3, Protein 3.1
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- Arrange oven racks in bottom 1/3 of oven. Preheat oven to 450°F. Line two rimmed baking sheets with parchment paper.
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