Ratatouillesoup with tortellini

Ratatouille soup with tortellini

I found this recipe back in 2006 in a magazine. Since then, it is one of my classics for cold winter days. I posted it on my dutch blog back in 2007 already, it was one of my first recipes. Now also for non-dutch speaking people 🙂


  • 2 cloves of garlic
  • 1 (small) zucchini
  • 1 (small) eggplant
  • 1 dried tomato in oil
  • 3 roasted red bell peppers
  • 2 tablespoons of olive oil
  • 1 liter of vegetable stock
  • 400 grams sieved tomatoes
  • 250 grams of fresh tortellini (filled with ricotta and spinach, or according to taste)
  • salt, freshly ground pepper, finely ground basil, as desired


  • Cut the bell peppers into small pieces and put them under the gril to for a few minutes.
  • Cut the aubergine and zucchini into small cubes
  • Prepare one liter (vegetable) broth
  • Cut the garlic and the sun-dried tomato in small pieces.
  • Heat the garlic in the olive oil for 2 minutes
  • Add the zucchini and aubergine, and cook for three minutes. Stir constantly.
  • Add the stock and the tomatoes, and bring everything to the boil.
  • When everything is boiling, you can add the tortellini, and let it cook for 8 minutes.
  • Add the bell pepper and the dried tomato.
  • Add the spices to taste.
  • Let everything warm up well and spread over the plates.

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