Ingredients
Scale
- 1 package (9-12 oz) fresh or frozen ravioli (cheese or spinach & cheese)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: grated Parmesan cheese for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Add sun-dried tomatoes and pour in broth. Bring to a simmer and cook for 10 minutes to develop flavors.
- Gently add ravioli to the broth. Cook fresh ravioli for 4-5 minutes, or until tender if frozen. Reduce heat to low and stir in heavy cream. Warm through for 3 minutes.
- Stir in spinach and Italian seasoning. Season with salt and pepper. Cook until spinach wilts and soup is heated through.
Notes
- You can use frozen ravioli directly from the freezer; no need to thaw.
- To make the soup vegan, substitute heavy cream with coconut milk or cashew cream.
- For gluten-free options, use gluten-free ravioli and verify all other ingredients are gluten-free.
- Garnish with Parmesan cheese or fresh herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg