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Bella

Creamy Ravioli Soup: A Cozy Comfort Food Recipe!

A cozy and creamy soup featuring cheese ravioli, perfect for a comforting meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. Add the diced carrots and celery to the pot, cooking for another 5 minutes until they begin to soften.
  3. Pour in the vegetable broth and diced tomatoes, then add the dried basil, oregano, salt, and black pepper. Bring the mixture to a boil.
  4. 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.
  5. 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.
  6. Remove from heat and stir in the grated Parmesan cheese until melted and well combined. Adjust seasoning if necessary.
  7. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 25gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 60mgSodium: 800mgFiber: 2gSugar: 4g

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.

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