Ratatouille Soup With Pork and Penne

READY IN: 1hr 35mins
Ms B.
Recipe by Ms B.

I adopted this recipe when Mean Chef (IHHDRO) left the site. After recently having a chance to try it, I have to say that this is a very flavorful and hearty soup. I like that it is full of veggies and that the pork is a lean source of protein. We will be making this again and serving it with crusty bread and good wine.

Top Review by RedVinoGirl

So fabulous. I sought out this recipe to use up a 1 pound pork tenderloin I had leftover from dinner last night. It had only been seared and seasoned with salt, pepper and thyme. I increased the garlic, used a dry syrah, and added a can of chickpeas (which I'd accidentally opened). Wonderful, thick and rich! VERY hearty. Wonderful way to use up pre-cooked pork tenderloin!

Ingredients Nutrition


  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 sauté 5 minutes.
  5. Stir in garlic, eggplant and bell peppers; sauté 15 minutes.
  6. Add tomatoes with their liquid, ½ 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 ½ teaspoon each basil and oregano; simmer 10 minutes.
  12. Stir in parsley and garnish each serving with Parmesan.

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