This Eggplant Raviolini Soup only has FIVE ingredients, comes together easily, and is so delicious!
Another updated picture post! You guys, please promise me you won’t go searching for the old photo, okay? I remember when I took the pictures and I thought, “OMG. These photos are amazing.” And I wasn’t actually crazy (#itotallywas), because another blogger told me they were, “so much better” than some of the other photos I’d been taking.
. . . . . Ummmmm . . . . .
Moving right along.
I absolutely love this soup. If it weren’t for the picky eaters in my house having strong feelings about eggplant, we’d have it a lot more often. But I will be totally honest with you, if you throw in any raviolini (small ravioli) that isn’t good . . . the soup isn’t going to be good. You have to 100% believe in your your raviolini.
Here in Wisconsin, we got a small teaser of spring . . . a few days in the upper 60s that were absolutely amazing, and then we were crashed back into reality with temperatures in the low 30s. So brutal. So cruel.
Side bar, I looked at Nathan over a steaming hot bowl of soup the other night and said, “Well, I guess March came in like a lamb.” And he looked at me like I was insane. He had never heard that expression before! Please tell me that I didn’t somehow make up that expression in a twilight like dream and it doesn’t actually exist.
Anyway, being that we are still in the thick of soup season in these parts, I hope you will love this one. It seriously is such an easy weeknight meal, and topped with a little Parmesan will warm you up in a hurry. And hopefully Mother Nature will pull it together and get on with spring so that I can start sharing all sorts of summery cocktails and grilling recipes with you, although I secretly could eat soup pretty much year round.
Eggplant Raviolini Soup
Ingredients
- 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
Instructions
- 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.
Cassie @ Little Red Window says
yum!!!!
Who did you have for kindergarten? Because I totally remember being in kindergarten doing calendar time for March and talking about whether each day was a lamb or lion…. I thought it was a common phrase too but maybe that’s where we got it?
Yes Cassie!! I totally did the calendar too! I vividly remember it and the crumbly green construction paper! Seriously, this has to be common knowledge.
Mir says
Sometimes I feel like we’re the same person, Lisa. I told my husband about that lamb thing last week and I got the same look. How could he have never heard that?!
I love this soup. Picky eaters definitely get in the way of having amazing meals like this. Why do the kids prefer fish sticks to this?
Hahahaha!! OMG. I’m so happy I’m not the only one living in the twilight zone. Also? You are a great person to be the same person as!!
Annie @Maebells says
This looks delicious! I just love a good simple meal!
You and me both Annie!
Kelsey @ Snacking Squirrel says
mmm so hearty and satisfying
Michelle { A Latte Food } says
Oh my goodness, I feel you on the picture department. I actually cringe when I see my first photos, and I’m sure I’ll cringe in a year or two about my current photos, haha! But this soup (and your pictures) look amazing! I can’t wait to try it out! :-)
Right, Michelle?? I feel like at this rate I’m going to be redoing all my pictures every two years, lol!
Lori Hart says
I need to break away from just eggplant parm when I use eggplant. I’ll have to try this one. I found your recipe over at the Two Cup Tuesday link party. I host Tickle My Tastebuds Tuesday and would love it if you would come over and share this recipe. I’m sure our party goers would love it!
Have a wonderful day!
Thanks Lori! Yeah, I love a good eggplant recipe and a good soup recipe, so this one is a favorite of mine.