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4.6 from 5 votes
Healthy and quick #tortellini #soup with chard and eggplant. Hearty and delicious. #vegetarian #dinner #lunch
Eggplant Parmesan Tortellini Soup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Healthy and quick tortellini soup with garlic, tomatoes, chard and eggplant. A hearty and delicious way to stretch a bag of bought tortellini.

Course: DInner
Cuisine: Italian
Keyword: pasta, soup, tortellini, vegetables
Servings: 4 people
Calories: 322 kcal
Author: kellie anderson
  • 1 medium aubergine eggplant
  • 1 tbsp extra virgin olive oil more to serve
  • 1 medium onion
  • 1 garlic clove
  • 100 g chestnut mushrooms cremini mushrooms
  • 1/2 medium courgette zucchini
  • 100 g chard or 80g spinach
  • 400 g tinned/jarred tomatoes
  • 1 tsp mixed dried herbs
  • 1 tbsp sun-dried tomato paste
  • 250 g Aubergine Parmigiana filled pasta or other vegetable filled pasta of choice
  • 1/2 tsp chilli flakes or to taste
  • chopped fresh herbs, like parsley and thyme to serve
  • grated hard Italian cheese to serve
  1. Chop the aubergine/eggplant into small-ish cubes. Steam them for eight minutes. Set aside with the lid off.

  2. While the aubergine is steaming, finely chop the onion, mince the garlic, chop the mushrooms, cut the courgette into small cubes and ribbon-slice the chard or spinach - chopping the tender chard ribs, too.

  3. Heat the oil in a large pan over a medium heat. Add the onion and saute, stirring, for five minutes. Add the rest of the vegetables and turn to coat. Saute, stirring for five minutes. While the vegetables are cooking, boil 1.2 litres of water.

    Healthy and quick #tortellini #soup with chard and eggplant. Hearty and delicious. #vegetarian #dinner #lunch
  4. After the vegetables have softened, add the steamed aubergine cubes, tomatoes with their juices, mixed herbs, sun-dried tomato paste and the boiling water. Bring to the boil. When the soup has come up to the boil, add the tortellini and cook for three minutes. Stir in any fresh chopped herbs and chilli flakes and let sit off the boil for one minute. Serve warm with grated cheese and more olive oil.

    Healthy and quick #tortellini #soup with chard and eggplant. Hearty and delicious. #vegetarian #dinner #lunch
Recipe Notes

Nutrition calculation based on average, purchased, vegetable filled tortellini and doesn't include optional grated cheese and additional olive oil.


I use Rana Aubergine Parmigiana Tortelloni for this recipe. Other, similar products would work just as well, I'm sure.


Feel free to sauté the aubergine, but I find that steaming it is perfectly fine for this kind of recipe.


Use whatever vegetables that compliment your tortellini, or that you like!


Although I use water, do use a light vegetable broth if this better suits your palate. 


Make it even heartier - although we find this version very hearty - by adding some cooked beans, such as borlotti when you add the water and tomatoes.

Nutrition Facts
Eggplant Parmesan Tortellini Soup
Amount Per Serving
Calories 322 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 23mg8%
Sodium 538mg23%
Potassium 866mg25%
Carbohydrates 46g15%
Fiber 9g38%
Sugar 12g13%
Protein 13g26%
Vitamin A 2015IU40%
Vitamin C 25.9mg31%
Calcium 160mg16%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.