Description
Warm, comforting, and bursting with flavor, this Italian Tuscan Ravioli Soup is the perfect dish for chilly evenings.
Ingredients
Scale
- 9 ounces Fresh Cheese Ravioli (refrigerated or frozen)
- 4 cups Vegetable Broth
- 3 cups Fresh Spinach (or kale)
- 1 can (14.5 ounces) Diced Tomatoes
- 1 medium Onion, diced
- 3 Garlic Cloves, minced
- 2 tablespoons Olive Oil
- 2 teaspoons Italian Seasoning
- Salt and Pepper to taste
Instructions
- Sauté the Aromatics: In a large pot over medium heat, add olive oil. Once heated, add diced onions and minced garlic. Cook for about five minutes until softened and fragrant.
- Add Tomatoes: Stir in the diced tomatoes along with their juices. Allow them to simmer for another three minutes.
- Pour in the Broth: Carefully add vegetable broth while stirring well. Increase the heat slightly until the soup reaches a gentle boil.
- Incorporate Spinach: Add fresh spinach (or kale) into your simmering broth and let it wilt for about two minutes.
- Cook the Ravioli: Gently drop in your cheese ravioli and cook according to package instructions—usually around four to five minutes until they float to the surface.
- Season & Serve: Taste your soup and adjust seasoning as needed with salt and pepper. Serve hot, garnished with fresh parsley if desired.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 240
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Feel free to customize by adding leftover vegetables or using gluten-free ravioli. For extra creaminess, stir in a splash of heavy cream or a dollop of ricotta before serving.