RUSTIC EGGPLANT, SAUSAGE AND TORTELLINI SOUP

Rustic Eggplant, Sausage and Tortellini Soup image

Provided by Susan Bickta

Time 1h

Number Of Ingredients 16

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4 Tbsp olive oil
1 medium onion, diced
1 medium green bell pepper, diced
1 medium zucchini, diced
1 medium eggplant, peeled and diced
3 clove garlic, smashed and finely chopped
1/2 tsp salt
2 tsp italian seasoning
1 24 ounce jar marinara sauce
1 28 ounce can italian style diced tomatoes, undrained
1 8 ounce jar chunky salsa (mild)
2 14.5 ounce cans beef broth
1 tsp sugar
1 lb sweet italian sausage, baked and thinly sliced
1 14 ounce package frozen cheese tortellini
freshly grated parmesan cheese for granish

Steps:

1. Place a 5 quart Dutch oven over medium high heat. Add the olive oil, onion, pepper, zucchini, eggplant, garlic, salt and Italian seasoning. Cook, stirring often, for 4-5 minutes or until vegetables are crisp/tender.
2. Add the marinara sauce, diced tomatoes, salsa, broth and sugar. Mix well. Cook for 6-8 minutes, or until soup reaches a simmer.
3. Add the sausage and tortellini. Cook until mixture starts to simmer. Reduce heat and cover. Cook an additional 10-12 minutes, stirring often, or until tortellini is tender.
4. Garnish each serving with grated Parmesan, if desired.