why make this recipe
Creamy Ravioli Soup is a comforting and delicious dish that combines the flavors of rich, creamy broth with tender ravioli and fresh spinach. This recipe is perfect for busy weeknights or chilly days when you want something warm and filling. It’s easy to make and quick to cook, making it a great choice for families and anyone who wants a tasty meal without spending hours in the kitchen.
how to make Creamy Ravioli Soup
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 14.5-ounce can diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 9-ounce package refrigerated cheese ravioli
- 1 cup heavy cream
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish, optional
Directions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it softens.
- Stir in the minced garlic and cook for an additional 1 minute until it becomes fragrant.
- Pour in the vegetable broth and add the diced tomatoes, Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
- Once it’s boiling, add the cheese ravioli and reduce the heat to a simmer. Cook according to package instructions, usually about 4-5 minutes, until the ravioli are tender.
- Stir in the heavy cream and fresh spinach. Cook for an additional 2-3 minutes until the spinach wilts and the soup is heated through.
- Remove from heat and stir in the grated Parmesan cheese until melted and well combined.
- Serve hot, garnished with fresh basil leaves if desired.
how to serve Creamy Ravioli Soup
You can serve Creamy Ravioli Soup in bowls, garnished with fresh basil leaves. It pairs well with crusty bread or a side salad for a complete meal. This soup is warm and rich, making it the perfect dish for family dinners or cozy gatherings.
how to store Creamy Ravioli Soup
To store leftover soup, let it cool completely before transferring it to an airtight container. Place it in the refrigerator, where it will stay good for about 3-4 days. You can also freeze it in portions for up to 3 months. When reheating, add a splash of broth or cream to thin it out if needed.
tips to make Creamy Ravioli Soup
- Use fresh or frozen ravioli for the best texture. If using frozen, you may need to adjust the cooking time slightly.
- Feel free to add your favorite vegetables, like carrots or mushrooms, for extra flavor and nutrition.
- For a lighter soup, you can substitute half-and-half for the heavy cream.
- If you want more spice, add red pepper flakes when sautéing the onion.
variation
You can easily customize this soup by using different types of ravioli, such as mushroom or spinach-filled varieties. You can also switch the vegetable broth for chicken broth if you prefer, or add cooked chicken for a heartier dish.
FAQs
Q: Can I make this soup ahead of time?
A: Yes, you can make it ahead of time. Just store the soup in the refrigerator and reheat when you are ready to serve.
Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach. Just make sure to thaw and drain it before adding it to the soup.
Q: Is this soup gluten-free?
A: The soup itself is gluten-free if you use gluten-free ravioli. Check the labels to be sure!
Creamy Ravioli Soup
Ingredients
Main ingredients
- 2 tablespoons olive oil For sautéing
- 1 small onion, diced About 1/2 cup diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 14.5-ounce can diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt Adjust to taste
- 1/4 teaspoon black pepper Adjust to taste
- 1 9-ounce package refrigerated cheese ravioli
- 1 cup heavy cream
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese For mixing in
- to taste Fresh basil leaves for garnish Optional
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it softens.
- Stir in the minced garlic and cook for an additional 1 minute until it becomes fragrant.
Cooking
- Pour in the vegetable broth and add the diced tomatoes, Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
- Once it’s boiling, add the cheese ravioli and reduce the heat to a simmer. Cook according to package instructions, usually about 4-5 minutes until the ravioli are tender.
- Stir in the heavy cream and fresh spinach. Cook for an additional 2-3 minutes until the spinach wilts and the soup is heated through.
- Remove from heat and stir in the grated Parmesan cheese until melted and well combined.
Serving
- Serve hot, garnished with fresh basil leaves if desired.