Ratatouille Soup
- Servings: 6
This nutritious soup is loaded with vegetables and has a zesty flavor that your family will love.
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Ingredients
| 2 cups | No Yolks® Broad Noodles |
| 1 Tbsp | olive oil |
| 1 | red bell pepper, chopped |
| 2 | garlic cloves, minced |
| 1 | red onion, chopped |
| 1 medium | zucchini, diced |
| 1 medium | yellow squash, diced |
| 2 cups | sliced mushrooms |
| 1 tsp | dried oregano leaves, crushed |
| 1/4 tsp | dried thyme leaves, crushed |
| 1/4 tsp | salt |
| 1/4 tsp | freshly ground black pepper |
| 14 1/2 oz. | crushed tomatoes |
| 2 Tbsps | tomato paste |
| 2 cups | cooked turkey, diced |
| 4 cups | chicken broth, divided |
| 1 Tbsp | fresh basil leaves, minced |
| 6 Tbsps | shredded Gruyere or Asiago cheese |
Directions
- Prepare noodles according to package directions.
- Heat oil in Dutch oven. Add bell pepper. Cook over medium heat for 2 minutes. Add garlic, onion, zucchini, squash and mushrooms. Cook over medium heat for 10 minutes, stirring occasionally, or until vegetables are tender, not mushy.
- Stir in oregano, thyme, salt, pepper, crushed tomatoes, tomato paste and turkey.
- Add broth and bring to a simmer. Simmer for 10 minutes to blend flavors. Stir in cooked noodles and basil. Heat through.
- Spoon 1 tablespoon cheese over each serving.
