Description
This Creamy Ravioli Soup is a comforting and satisfying dish perfect for a chilly evening. Packed with cheese ravioli, fresh spinach, and a creamy tomato broth, it’s a flavorful soup that’s easy to make and sure to please the whole family.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- 4 cups low-sodium chicken or vegetable broth
- 1 (14 oz) can diced tomatoes
- 1 (9 oz) package refrigerated cheese ravioli
- 2 cups fresh spinach, chopped
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened.
- Stir in the garlic, basil, oregano, and red pepper flakes, and cook until fragrant.
- Pour in the broth and diced tomatoes, bring to a boil.
- Add the ravioli, cook according to package directions.
- Reduce heat, stir in the spinach, cook until wilted.
- Add cream and Parmesan, stir until creamy.
- Season with salt and pepper, serve hot.
Notes
- Use meat or spinach ravioli for variation.
- For added protein, stir in cooked Italian sausage or shredded rotisserie chicken.
- Leftovers can be refrigerated for up to 3 days—reheat gently to avoid overcooking the ravioli.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1½ cups
- Calories: 380
- Sugar: 5g
- Sodium: 670mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg
