Eggplant Raviolini Soup

eggplant raviolini soup
  • Prep Time
  • 4Servings


  • 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


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.

Serve the soup in bowls, topped with cheese.