Eggplant Raviolini Soup
Warm up with a comforting bowl of Eggplant Raviolini Soup, a hearty and flavorful dish that combines tender roasted eggplant, a robust tomato-based broth, and delicate pillows of mini ravioli. This recipe is a perfect marriage of rustic Italian flavors, featuring aromatic onion, garlic, and herbs like basil and oregano for a rich and fragrant base. Roasting the eggplant infuses the soup with a smoky sweetness, while blending part of the mixture creates a creamy yet textured consistency. Each bite is elevated by fresh parsley and a sprinkle of Parmesan cheese, making it an irresistible meal for chilly evenings or cozy gatherings. Ready in just an hour and designed to serve four, this satisfying soup is ideal as a simple weeknight dinner or a crowd-pleasing entrée. Try it today for an easy, vegetarian-friendly spin on classic comfort food!
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Recipe Information
Ingredients
- 1 medium Eggplant
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 medium Onion
- 3 large Garlic cloves
- 14 ounces Crushed tomatoes
- 4 cups Vegetable broth
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 8 ounces Raviolini (mini ravioli)
- 0.25 cup Fresh parsley
- 0.25 cup Parmesan cheese
- 0.25 teaspoons Red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the eggplant into 1-inch cubes and toss with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Spread the eggplant on a baking sheet and roast in the preheated oven for 25 minutes, flipping halfway through, until golden and tender.
While the eggplant roasts, dice the onion and mince the garlic.
In a large pot over medium heat, heat 1 tablespoon of olive oil. Add the onion and cook, stirring occasionally, for 5 minutes or until softened.
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
Stir in the crushed tomatoes, vegetable broth, dried basil, dried oregano, and red pepper flakes (if using). Bring the mixture to a simmer.
Once the eggplant is roasted, add it to the soup. Use an immersion blender to blend the soup slightly, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, puree it, and return it to the pot.
Bring the soup back to a gentle simmer and add the raviolini. Cook according to the package instructions, usually about 6-8 minutes.
Taste the soup and adjust seasonings with additional salt and pepper, if needed.
Stir in chopped parsley and serve hot, topped with grated Parmesan cheese.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 6298 mg | 274% | |
| Total Carbohydrate | 197.5 g | 72% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 52.4 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4340 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
