Description
Hearty cheesy ravioli soup delivers comfort with Italian-inspired flavors from homemade pasta and rich broth. Creamy cheese and tender ravioli create a satisfying meal perfect for warming winter dinners you’ll savor to the last spoonful.
Ingredients
Scale
- 9 to 10 oz (255 to 283 g) mini refrigerated cheese ravioli
- 1 to 2 cups fresh chopped baby spinach
- 28 oz (794 g) canned crushed tomatoes
- 3 cups vegetable broth
- 1 medium yellow onion, finely diced
- 3 to 4 carrots, finely diced
- 4 cloves garlic, minced
- 1 tbsp avocado oil or olive oil
- Salt to taste
- Pepper to taste
- ½ to ¾ cup heavy cream (optional)
- Parmesan cheese (optional)
- Red pepper flakes (optional)
- Fresh basil (optional)
Instructions
- Prep Aromatics: Heat Dutch oven over medium-high, drizzle olive oil, sauté onions and carrots until softened and translucent, then add garlic and Italian seasoning, stirring constantly to prevent burning.
- Build Liquid Base: Pour vegetable broth and crushed tomatoes, whisk to combine, bring to a rolling boil, then reduce heat to gentle simmer for 2-3 minutes to develop deeper flavor profile.
- Cook Ravioli: Gently drop cheese ravioli into simmering liquid, cook until pasta reaches tender texture, approximately 4-5 minutes.
- Finish Soup: Stir in heavy cream and fresh spinach leaves, allowing spinach to wilt smoothly. Season with kosher salt and freshly ground black pepper, adjusting to taste.
- Serve: Ladle hot soup into bowls, optionally garnish with grated parmesan cheese or chopped fresh basil for an elevated culinary experience.
Notes
- Sauté Secrets: Properly caramelize onions and carrots to develop a rich, deep flavor foundation for the soup.
- Seasoning Strategy: Toast Italian herbs briefly to intensify their aromatic profile and prevent burning.
- Pasta Precision: Add ravioli at the right moment to ensure perfect texture without overcooking or becoming mushy.
- Cream Technique: Stir heavy cream gently to prevent separation and maintain a smooth, silky soup consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 35 mg