Eggplant Raviolini Soup with Meat Sauce


Ya’ll, I’ve done it again. I made MORE soup! I can not help myself. It just warms my heart so much; it’s irresistible to make… and eat of course!
I was so excited to get this one on the table, that I didn’t really get a good picture of it before we all sat down and ate the entire pot. WHOOPS!
This one is another 30 minute meal! It’s so easy to make.


1 large eggplant, chopped into 1/4 inch cubes
2 cloves garlic, finely chopped
1/2 cup onion, diced
1/2 cup green bell pepper, diced
32 ounces (4 cups) chicken broth
28 ounce can crushed tomatoes
1 pound ground meat (I used ground Italian sausage, but beef would go great as well)
1 pound raviolini (mini, cheese-filled ravioli)
basil, torn or sliced, to taste
onion powder
grated parmesan cheese, for topping


  1. In a medium soup pot, brown ground meat over medium heat, drain excess fat leaving about 3 tablespoons.
  2. Add eggplant, onion, bell pepper and garlic. Season with salt, pepper and onion powder to taste and cook until softened, about 5 minutes.
  3. Add crushed tomatoes and chicken broth and bring to a boil.
  4. Add raviolini and cook until tender, 3 to 4 minutes. Stir in basil.
  5. Serve topped with cheese.

Serves 6


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