Description
A cozy and creamy soup featuring cheese ravioli, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (9-ounce) package refrigerated cheese ravioli
- 1 cup heavy cream
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced carrots and celery to the pot, cooking for another 5 minutes until they begin to soften.
- Pour in the vegetable broth and diced tomatoes, then add the dried basil, oregano, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the ravioli. Cook according to package instructions, usually about 4-5 minutes, until the ravioli are tender.
- Stir in the heavy cream and chopped spinach, cooking for an additional 2-3 minutes until the spinach is wilted and the soup is heated through.
- Remove from heat and stir in the grated Parmesan cheese until melted and well combined. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
- Add cooked chicken or sausage for extra protein.
- For a lighter version, substitute half-and-half for heavy cream and use whole wheat ravioli.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg