Eggplant Raviolini Soup Recipe

Recipe By Slurrp

Eggplant Raviolini Soup is a hearty and flavorful dish that combines the rich flavors of eggplant and raviolini pasta in a comforting soup. The eggplant adds a creamy texture and a slightly sweet taste, while the raviolini pasta adds a chewy and satisfying element. This soup is perfect for a cozy dinner or a comforting lunch, and it is sure to warm you up on a cold day.

4.8
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Vegdiet
20minstotal
20minsPrep
20m.total
20m.Prep
Eggplant Raviolini Soup
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Ingredients for Eggplant Raviolini Soup Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 Eggplant, Diced
  • 1 cup Vegetable Broth
  • 1/4 cup Raviolini Pasta
  • As required Salt And Pepper To Taste
  • as needed Fresh Herbs For Garnish

Directions: Eggplant Raviolini Soup Recipe

Cooking Directions

  • STEP 1.Start by heating olive oil in a large pot over medium heat.
  • STEP 2.Add diced onion and minced garlic to the pot and sauté until the onion is translucent.
  • STEP 3.Next, add diced eggplant and cook until it starts to soften.
  • STEP 4.Pour in vegetable broth and bring the soup to a boil.
  • STEP 5.Reduce the heat and let the soup simmer for about 15 minutes to allow the flavors to meld together.
  • STEP 6.Meanwhile, cook the raviolini pasta according to the package instructions.
  • STEP 7.Once the pasta is cooked, drain it and add it to the soup.
  • STEP 8.Season the soup with salt, pepper, and any other desired herbs or spices.
  • STEP 9.Let the soup simmer for an additional 5 minutes to allow the pasta to absorb the flavors.
  • STEP 10.Serve the Eggplant Raviolini Soup hot and garnish with fresh herbs, if desired.

Cooking Tips

  • You can add other vegetables like bell peppers or zucchini to the soup for added flavor and texture.
  • If you prefer a smoother soup, you can use an immersion blender to puree some or all of the soup before adding the pasta.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • This soup is best served hot and fresh.
  • Garnish with fresh herbs like basil or parsley for added freshness and flavor.
  • Serve with crusty bread or a side salad for a complete meal.
Nutrition
value
384
calories per serving
14 g Fat53 g Protein7 g Carbs5 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    53g
  • Carbs
    7g
  • Fiber
    5g

MacroNutrients

  • Carbs
    7g
  • Protein
    53g
  • Fiber
    5g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    122mg
  • Iron
    2mg
  • Vitamin A
    1920mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    13mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    78mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    62mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    100mg
  • Manganese
    2mg
  • Phosphorus
    362mg
  • Selenium
    44mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp