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Eggplant Raviolini Soup

Author: Lisa Longley


  • 2 TBSPs butter
  • 1 medium eggplant diced into 1/4 inch cubes
  • 2 cloves of garlic minced
  • 32 ounces of vegetable stock
  • 28 ounces diced tomatoes I like Muir Glen that is seasoned with basil
  • 1 pound of raviolini though you can certainly use ravioli or tortellini and it will be equally delicious


  • Melt the butter in your favorite soup pot over medium heat. Add the eggplant and garlic, season lightly with salt and pepper, and cook until the eggplant gets soft, about five minutes.
  • Add the stock and the tomatoes (with their juices) and bring to a boil.
  • Stir in the raviolini and cook about 3 to 4 minutes until just done.