Cheesy Ravioli Soup

Cheesy Ravioli Soup

Introduction

There’s nothing quite like a warm bowl of soup to comfort and satisfy, and this Cheesy Ravioli Soup does just that. It’s a delightful combination of hearty vegetables, tender cheese ravioli, and a creamy tomato base that makes it the perfect dish for any day of the week. With its simple ingredients and quick preparation, this soup will become a favorite in your household.

Ingredients

• 1 medium yellow onion, finely diced
• 3-4 carrots, finely diced
• 4 cloves garlic, minced
• 1 tsp Italian seasoning blend (salt-free)
• 1 TBSP avocado oil or olive oil
• 3 cups vegetable broth
• 28 oz canned crushed tomatoes
• Salt and pepper to taste
• 9-10 oz mini refrigerated cheese ravioli
• 1/2-3/4 cup heavy cream (optional)
• 1-2 cups fresh chopped baby spinach
• Optional toppings: Parmesan cheese, red pepper flakes, fresh basil

Directions

1. Heat the oil: In a Dutch oven, heat the avocado or olive oil over medium-high heat.
2. Sauté the vegetables: Add the diced onions and carrots, and sauté until they become tender and the onions are translucent.
3. Add garlic and seasoning: Add the minced garlic and Italian seasoning, sauté for another 30-60 seconds until fragrant.
4. Combine broth and tomatoes: Pour in the vegetable broth and crushed tomatoes. Bring the mixture to a boil, then reduce the heat and let it simmer.
5. Cook the ravioli: Add the mini cheese ravioli to the pot and cook until tender, about 5 minutes.
6. Finish the soup: Stir in the heavy cream and fresh chopped spinach. Cook until the spinach is wilted and the soup is heated through. Season with salt and pepper to taste.
7. Serve: Ladle the soup into bowls and top with optional Parmesan cheese, red pepper flakes, and fresh basil if desired.

Details

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Calories: 350 kcal per serving
• Servings: 4 servings

Tips and Variations

• Make it vegan: Omit the heavy cream or substitute it with a plant-based cream alternative.
• Boost the veggies: Add other vegetables such as zucchini or bell peppers for added nutrition.
• Spice it up: Add a pinch of red pepper flakes while sautéing the garlic for a spicy kick.

Conclusion

This Cheesy Ravioli Soup is a quick, easy, and delicious meal that will warm you up from the inside out. Perfect for busy weeknights or a comforting weekend meal, this recipe is sure to become a staple in your home. Enjoy!

Feel free to share your experiences or any variations you tried in the comments below. Happy cooking!

Cheesy Ravioli Soup

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• Author: Dulcia
• Total Time: 30 minutes
• Yield: 4 1x

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Ingredients

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1 medium yellow onion, finely diced
3–4 carrots, finely diced
4 cloves garlic, minced
1 tsp Italian seasoning blend (salt-free)
1 TBSP avocado oil or olive oil
3 cups vegetable broth
28 oz canned crushed tomatoes
Salt and pepper to taste
9–10 oz mini refrigerated cheese ravioli
1/2–3/4 cup heavy cream (optional)
1–2 cups fresh chopped baby spinach
Optional toppings: Parmesan cheese, red pepper flakes, fresh basil

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Instructions

Heat the oil in a Dutch oven over medium-high heat. Add diced onions and carrots, sauté until tender.
Add garlic and Italian seasoning, sauté for 30-60 seconds.
Pour in vegetable broth and crushed tomatoes, bring to a boil then simmer.
Add ravioli and cook until tender, about 5 minutes.
Stir in heavy cream and spinach until wilted. Season with salt and pepper. Serve hot with optional toppings.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 350 Kcal