Description
Ravioli Soup is a warm and comforting dish made with tender ravioli simmered in a savory broth with vegetables and herbs. The ravioli absorb the flavorful broth, creating a hearty and satisfying soup perfect for an easy meal.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (9–12 oz) refrigerated ravioli
- 1 cup fresh spinach
- 1/4 cup grated parmesan cheese
- Fresh basil (optional garnish)
- Extra parmesan cheese (optional garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrot, and celery, then sauté for a few minutes until the vegetables begin to soften.
- Add the minced garlic and cook briefly until fragrant.
- Pour in the diced tomatoes and broth, then stir in Italian seasoning, salt, and black pepper.
- Bring the soup to a gentle simmer.
- Add the ravioli directly into the pot and cook according to package instructions, about 4–6 minutes, until tender.
- Stir in the fresh spinach and allow it to wilt into the soup.
- Serve the soup hot and sprinkle grated parmesan cheese on top.
- Garnish with fresh basil and additional parmesan if desired.
Notes
- Cheese, meat, spinach, or mushroom ravioli all work well in this soup.
- Add cooked Italian sausage or shredded chicken for a heartier meal.
- Extra vegetables such as zucchini, mushrooms, or green beans can be added.
- A splash of heavy cream can be stirred in at the end for a creamy version.
- If reheating leftovers, add extra broth if the ravioli have absorbed too much liquid.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 15mg
