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...
- 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
- Add oil to large sauté pan, then cook the "meat" with onions and garlic.
- 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.
- Add veggies to soup, and once meat is thoroughly cooked through, add to soup.
- Let simmer on low for 30 minutes.
- When you have about 15 minutes left, boil tortellini in a separate pot until barely tender.
- When the soup is done simmering, add tortellini to soup and gently stir.
- Serve warm and garnish with fresh parmesan cheese.