Hearty Italian Ratatouille Soup
Delight in the comforting flavors of rustic Italy with this Hearty Italian Ratatouille Soup, a vibrant medley of fresh, garden-inspired vegetables simmered to perfection in a fragrant tomato broth. Featuring tender eggplant, zucchini, yellow squash, and red bell pepper, this nourishing soup is infused with the timeless herbs of basil and oregano for an authentically Italian taste. Ready in just one hour, it's an ideal vegetarian option for weeknight dinners or cozy gatherings. Finish it off with a garnish of fresh basil and a sprinkle of grated Parmesan for a burst of richness in every spoonful. Pair with crusty bread for an irresistible, wholesome meal that's as satisfying as it is flavorful. Ideal for those seeking a healthy, hearty soup recipe packed with seasonal produce!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium eggplant, diced into 1-inch cubes
- 2 medium zucchini, sliced into half-moons
- 1 large red bell pepper, diced
- 1 medium yellow squash, sliced into half-moons
- 28 ounces canned diced tomatoes, with juice
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, finely chopped
- 5 leaves fresh basil leaves, for garnish
- 0.25 cups grated Parmesan cheese, for serving
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced eggplant to the pot and cook for 5 minutes, stirring to prevent sticking.
Stir in the zucchini, yellow squash, and red bell pepper, cooking for another 5-6 minutes, until the vegetables begin to soften.
Add the canned diced tomatoes, including their juice, and stir to combine.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Stir in the dried basil, dried oregano, salt, and black pepper.
Reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes, stirring occasionally.
Taste the soup and adjust seasoning with more salt or pepper if needed.
Stir in the fresh parsley just before serving.
Ladle the soup into bowls, garnish with fresh basil leaves, and sprinkle with grated Parmesan cheese.
Serve the soup warm, alongside crusty bread if desired.
Nutrition Facts
Calories |
1153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 5344 mg | 232% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 71.5 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 738 mg | 57% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 6519 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
