What's Cookin'? - Ratatouille Soup

Floral napkins c/o Dot and Army

It's been quite a bit since I posted a recipe on here, but then again, it's been a while since I made anything worth mentioning. However, now that my ankle's getting stronger, I'm trying to ease back into it, beginning with a recipe that's near and dear to me - Ratatouille Soup. I've been making this for the past couple years, and since it's a favorite 'round these parts, I thought y'all might like it, too. If soup isn't really your thing in the dead of the summer, maybe bookmark or pin it for when it's a bit cooler. For us, it's a non-ish though. We lurve the soup any time of year around here!

Okay, here's what you'll need...

Ingredients:

• 6 cups water
• 4-6 vegetable bouillon cubes
• 1 cup apple juice
• 1 cup half & half
• 1 tsp vegetable oil
• 1 bag Morningstar Farms Grillers Recipe Crumbles (or substitute with 1 lb. ground beef)
• 1 tsp garlic cloves, minced
• 1 cup onion, chopped
• 1/2 tsp ground oregano
• 1 tsp basil
• 1/2 tsp pepper
• 1 tsp seasoning salt
• 1 can crushed tomatoes (although I used diced this time because it's all I had on hand)
• 1 cup carrots, thinly sliced
• 1 zucchini, thinly sliced
• 1 red bell pepper, diced
• 1/2 cup fresh parsley, chopped
• 1 package uncooked tortellini
• fresh parmesan cheese to garnish

Directions:

1. Add oil to large sauté pan, then cook the "meat" with onions and garlic.
2. While "meat" is cooking (or browning if you're using the real thing), prepare stock by adding all liquids and spices into a large pot and bringing to a boil.
3. Add veggies to soup, and once meat is thoroughly cooked through, add to soup.
4. Let simmer on low for 30 minutes.
5. When you have about 15 minutes left, boil tortellini in a separate pot until barely tender.
6. When the soup is done simmering, add tortellini to soup and gently stir.
7. Serve warm and garnish with fresh parmesan cheese.

Enjoy!