Ratatouille Soup

Campbell's Ratatouille Soup Recipe

Are you looking for a hearty soup that doesn't take all day to make?  Try this delicious soup packed with beef, pasta, eggplant and zucchini, that's ready in just under 50 minutes.

At a glance


15 min.


50 min.



Servings: about 2 cups each

Cook: 35 min.

Cost per recipe: $9.24 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Prego® Traditional Italian Sauce

    Prego® Traditional Italian Sauce

  • Prego® Tomato Basil & Garlic Italian Sauce

    Prego® Tomato Basil & Garlic Italian Sauce

  • Campbell’s® Condensed Beef Broth

    Campbell’s® Condensed Beef Broth

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What You'll Need

1 pounds ground beef
1 jar (24 ounces) Prego® Traditional Italian Sauce or Prego® Tomato Basil & Garlic Italian Sauce
1 can 10 1/2 ounces Campbell’s® Condensed Beef Broth
2 cups water
1 small eggplant, cut into cubes (about 3 1/2 cups)
1 medium zucchini, cut into cubes (about 1 1/2 cups)
1 large green pepper, chopped (about 1 cup)
4 ounces uncooked elbow-shaped pasta

How to Make It

  • 1

    Cook the beef in a 4-quart saucepot over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat.

  • 2

    Stir the sauce, broth, water, eggplant, zucchini and pepper in the saucepot and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 15 minutes.

  • 3

    Stir the pasta in the saucepot. Increase the heat to medium and cook for 10 minutes or until the pasta is tender, stirring occasionally.

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