Ratatouille Soup with Pork and Penne
Warm, hearty, and brimming with Mediterranean flavors, Ratatouille Soup with Pork and Penne combines rustic vegetables, tender pork, and al dente pasta into a one-pot wonder perfect for any season. This soup reimagines the classic ratatouille by blending zucchini, eggplant, bell peppers, and squash with herbs like thyme and oregano in a rich tomato and vegetable broth. Adding savory, seasoned pork loin and penne pasta transforms the dish into a comforting, protein-packed meal that's as satisfying as it is nutritious. Topped with fresh basil and a sprinkle of Parmesan for a flavorful finish, this easy-to-follow recipe takes just an hour from prep to table, making it ideal for weeknight dinners or meal prepping.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound pork loin, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium zucchini, diced
- 1 medium eggplant, diced
- 1 large red bell pepper, diced
- 1 medium yellow squash, diced
- 14 ounces canned diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 8 ounces penne pasta
- 2 tablespoons fresh basil, chopped
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
In a large pot, heat olive oil over medium-high heat.
Season the diced pork loin with salt and black pepper. Add the pork to the pot and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove the pork from the pot and set aside.
In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3 minutes.
Add the diced zucchini, eggplant, red bell pepper, and yellow squash to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the canned diced tomatoes, vegetable broth, dried thyme, dried oregano, and bay leaf. Bring the mixture to a boil.
Reduce heat to a simmer and return the browned pork to the pot. Cover and cook for 20 minutes.
While the soup is simmering, cook the penne pasta separately in salted boiling water according to the package instructions until al dente. Drain and set aside.
After 20 minutes, remove the bay leaf from the soup. Stir in the cooked penne pasta and chopped fresh basil.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
3331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 7448 mg | 324% | |
| Total Carbohydrate | 314.7 g | 114% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 59.0 g | ||
| Protein | 211.4 g | 423% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1210 mg | 93% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 7689 mg | 164% | |
*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.
