Ravioli Soup

A delightful and comforting soup featuring tender ravioli in a rich broth infused with garlic, tomatoes, and herbs, perfect for any occasion.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 275

Main Ingredients

1 package Fresh or Frozen Ravioli (cheese-filled or meat-filled) Use high-quality ravioli for the best flavor.
2 quarts Vegetable or Chicken Broth Opt for low-sodium if watching salt intake.
1 can (28 oz) Crushed or Diced Tomatoes Fire-roasted tomatoes can add depth of flavor.
1 medium Onion, Diced Fresh onions provide a sweet, aromatic base.
3-4 cloves Garlic, Minced Always use fresh garlic for a punch of flavor!
2 cups Baby Spinach (optional) Can substitute with Swiss chard or kale.
1-2 tsp Italian Seasoning This blend transforms your broth.
to taste Salt and Pepper Key for balancing flavors.
1/2 tsp Red Pepper Flakes Adjust to your spice preference.
2 tbsp Olive Oil For sautéing.
for serving Parmesan Cheese Always fresh-grated for best flavor.

Preparation

In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the diced onions and cook for about 3-4 minutes until they become translucent.
Add minced garlic and cook for an additional 1 minute or until fragrant.

Cooking

Stir in the crushed or diced tomatoes, vegetable or chicken broth, Italian seasoning, salt, pepper, and red pepper flakes.
Raise the heat and bring the mixture to a gentle simmer.
Add the ravioli to the pot and cook for 5-7 minutes, or until the ravioli floats to the surface and is fully cooked.
Stir in the spinach (if using) during the last 1-2 minutes of cooking.
Ladle the soup into bowls and sprinkle with freshly grated Parmesan cheese before serving.

Quality ingredients matter. Experiment with different ravioli fillings. Store leftovers in the refrigerator for up to 3 days.