Eggplant Raviolini Soup

February 2009
Eggplant Raviolini Soup

by 15 people

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"Pasta alla Norma—pasta, eggplant, tomato, basil and ricotta salata crumbles—is a fave of mine. Here, those flavors come together in a superfast soup."-Rach

Makes: 4 servings

Prep: 20 mins

  • 2 tablespoons butter
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 1 eggplant, half of the skin peeled to make stripes and the flesh chopped into 1/4-inch cubes
  • 2 cloves garlic, finely chopped
  • Salt and pepper
  • 1 32 ounce container  (4 cups) chicken broth
  • 1 28 ounce can  crushed tomatoes
  • 1 pound raviolini (small, cheese-filled ravioli)
  • 1 cup sliced or torn basil leaves
  • Grated parmigiano-reggiano cheese, for topping
  1. In a medium soup pot, melt the butter with the EVOO, 1 turn of the pan, over medium heat. Add the eggplant and garlic, season with salt and pepper and cook until softened, about 5 minutes. Add the chicken broth and tomatoes and bring to a boil. Add the raviolini and cook until tender, 3 to 4 minutes. Stir in the basil.
  2. Serve the soup in bowls, topped with cheese.