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Quick + Easy Ravioli Soup

A comforting bowl of Quick + Easy Ravioli Soup, combining tender ravioli with a savory vegetable broth, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Soup Base
  • 6 cups chicken or vegetable broth Use low-sodium if preferred.
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup chopped spinach Fresh or frozen.
  • 1 large carrot, diced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • to taste Salt and pepper
Ravioli
  • 1 package refrigerated ravioli (cheese or meat)
Toppings
  • to taste Grated Parmesan cheese For serving.
  • to taste Fresh basil or parsley (optional) for garnish.

Method
 

Preparation
  1. Start by washing and chopping all your vegetables: dice the carrot, chop the onion, and mince the garlic.
Cooking
  1. In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
  2. Add in the minced garlic and cook for an additional minute until fragrant.
  3. Toss in the diced carrots and tomatoes. Stir everything together and let it cook for about 5 minutes until the carrots start to soften.
  4. Add the chicken or vegetable broth to the pot, bringing it to a low boil.
  5. Once it’s boiling, gently add the ravioli to the broth. Let it cook according to the package instructions, usually around 5-7 minutes.
  6. In the last couple of minutes, add the chopped spinach to the pot, stirring until wilted. Season with salt and pepper to taste.
Serving
  1. Ladle the soup into bowls and top with grated Parmesan cheese and a sprinkle of fresh basil or parsley if you wish. Enjoy your homemade soup!

Notes

To store your soup, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days, or frozen for up to 3 months. Reheat over medium heat, adding broth if it becomes too thick.