Creamy Ravioli Soup
A comforting and delicious creamy broth with tender ravioli and fresh spinach, perfect for busy weeknights or chilly days.
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.
Notes
You can serve with crusty bread or a side salad. Use fresh or frozen ravioli for the best texture. For a lighter soup, substitute half-and-half for the heavy cream. Add red pepper flakes for more spice.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 25gProtein: 10gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 2gSugar: 3g
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