Ingredients
Scale
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 (9-ounce) package of refrigerated or fresh cheese ravioli
- 2 cups fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the chicken or vegetable broth and bring to a boil.
- Reduce heat and stir in heavy cream, then add ravioli.
- Simmer for 8-10 minutes until ravioli are tender.
- Add chopped spinach and sun-dried tomatoes, cook until wilted, about 2 minutes.
- Season with salt and pepper, then top with grated Parmesan before serving.
Notes
- Use fresh spinach for vibrant color and flavor.
- For added protein, include cooked chicken or sausage.
- This soup pairs well with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Meal-type
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 430 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 85 mg