Ratatouille Soup With Pork and Penne Recipe

Name: Ratatouille Soup With Pork and Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 34 lb pork tenderloin, cut into small dice; 1 medium onion, peeled and finely chopped; 2 garlic cloves, peeled and minced; 1 small Japanese eggplant, ends trimmed, cut into small dice; 1 medium red bell pepper, seeded and cut into small dice; 1 medium green bell pepper, seeded and cut into small dice; 1 (28 ounce) can diced tomatoes; 1 teaspoon dried basil, divided; 1 teaspoon dried oregano, divided; ½ cup dry red wine; 2 cups low sodium chicken broth; 2 cups water; ½ teaspoon salt; ¼ teaspoon fresh ground black pepper; 1 cup penne pasta (or other tube-shaped pasta); ¼ cup parsley, finely chopped; 8 tablespoons parmesan cheese, grated

Servings: persons

2 tablespoons olive oil, divided
34 lb pork tenderloin, cut into small dice
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and minced
1 small Japanese eggplant, ends trimmed, cut into small dice
1 medium red bell pepper, seeded and cut into small dice
1 medium green bell pepper, seeded and cut into small dice
1 (28 ounce) can diced tomatoes
1 teaspoon dried basil, divided
1 teaspoon dried oregano, divided
½ cup dry red wine
2 cups low sodium chicken broth
2 cups water
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1 cup penne pasta (or other tube-shaped pasta)
¼ cup parsley, finely chopped
8 tablespoons parmesan cheese, grated

1
In a large pan, heat 1 tablespoon olive oil over medium-high heat.
2
Add pork and brown.
3
Remove from the pan and set aside.
4
Add another tablespoon oil to the pan; add onion and saute 5 minutes.
5
Stir in garlic, eggplant and bell peppers; saute 15 minutes.
6
Add tomatoes with their liquid, 1/2 teaspoon each basil and oregano, and the wine.
7
Bring to a boil, reduce heat and simmer 20 minutes.
8
Add pork, broth, water, salt and pepper.
9
Simmer 30 minutes.
10
Cook pasta according to package directions, then drain.
11
Add to soup with remaining 1/2 teaspoon each basil and oregano; simmer 10 minutes.
12
Stir in parsley and garnish each serving with Parmesan.

10059

kcal

Calories

562

Fat

Carbs

1102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 34 lb pork tenderloin, cut into small dice, 1 medium onion, peeled and finely chopped, 2 garlic cloves, peeled and minced, and more.

Yes, Ratatouille Soup With Pork and Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ratatouille Soup With Pork and Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions