Ratatouille Soup

Ratatouille Soup

40

"Are you looking for a hearty soup that doesn't take all day to make?  Try this delicious soup packed with beef, pasta, eggplant and zucchini, that's ready in just under 45 minutes."

Ingredients

50 m servings 365 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 1082 mg
  • 43%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Cook the beef in a 4-quart saucepot over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat.
  2. Stir the sauce, broth, water, eggplant, zucchini and pepper in the saucepot and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 15 minutes.
  3. Stir the pasta in the saucepot. Increase the heat to medium and cook for 10 minutes or until the pasta is tender, stirring occasionally.
  • profile image

Your rating

Cancel
Submit

Reviews

40
  1. 59 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Amazing!!! I opted to go vegetarian on this dish and omitted the beef and beef broth. I made a veggie broth instead, creating 3 1/2 cups of broth and 1 cup of water. I sauteed the veggies for 20...

My whole family loved this recipe! My husband normally doesn't care for vegetable soup but he said this one is a keeper. I used a little more tomato sauce, 24 ounces total and a cup more water, ...

Best Ratatouille i've ever had, but if your veggitarien, subsituted the beef for beans (any kind), and subsituted the beef broth for water.