Ravioli Soup
A heartwarming one-pot ravioli soup filled with rich flavors, tender ravioli, and vibrant spinach, perfect for chilly days.
Ingredients
Soup Base
- 1 tbsp olive oil A smooth, fruity oil that envelops the other ingredients
- 1 small onion, chopped Sweet and fragrant, adding depth to the broth
- 2 cloves garlic, minced Aromatic and pungent, a true flavor booster
- 1 can (14.5 oz) diced tomatoes Tangy and juicy, for a vibrant burst
- 4 cups vegetable or chicken broth Rich and savory, the base of our soup
- 1 cup spinach, chopped Fresh and slightly peppery, adding a pop of color
- 1 package (9 oz) frozen cheese ravioli Little pillows of creamy goodness
- 1/2 tsp dried oregano Earthy, aromatic notes that excite the senses
- 1/2 tsp dried basil Sweet and slightly peppery, for added warmth
- Salt and pepper to taste Essential seasonings that elevate the dish
- Fresh Parmesan cheese, for garnish Nutty and salty, the perfect finishing touch
Instructions
Preparation
- Heat olive oil in a large pot over medium heat until it shimmers.
- Add chopped onion and minced garlic, stirring gently for about 3-4 minutes until the onions are translucent.
- Pour in the diced tomatoes and broth, stirring to combine.
- Add dried oregano, basil, and a pinch of salt and pepper.
Cooking
- Bring the mixture to a boil, then reduce heat and let it simmer to meld the flavors.
- Add the ravioli and cook according to package instructions (around 4-5 minutes) until tender.
- Stir in chopped spinach and let it wilt for another 2-3 minutes.
Serving
- Ladle the soup into bowls and garnish with freshly grated Parmesan cheese.
Notes
For a lighter version, consider using whole wheat or cauliflower-based ravioli. Store leftovers for up to three days in an airtight container, and freeze the soup without ravioli for best results. Always taste the broth before serving to adjust seasoning.