Description
A comforting and hearty Italian soup featuring cheese-filled ravioli, fresh vegetables, and aromatic broth.
Ingredients
Scale
- 2 cups store-bought or homemade cheese ravioli
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups fresh spinach
- Grated Parmesan cheese for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, minced garlic, diced carrot, and diced celery. Sauté until vegetables are softened, about 5-7 minutes.
- Pour in the broth and add the diced tomatoes along with their juices. Stir in Italian seasoning and bring to a boil.
- Once boiling, add the ravioli and cook according to package instructions, about 4-6 minutes, until tender.
- In the last few minutes, stir in the fresh spinach until wilted.
- Season with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese.
Notes
Use fresh ingredients for the best flavor. Store leftovers for up to 3 days, preferably without the ravioli for freezing.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg