Creamy Tuscan Ravioli Soup
A creamy and flavorful soup made with cheese ravioli, sun-dried tomatoes, and spinach, perfect for a quick and comforting dinner.
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, julienned
- 4 cups chicken broth
For the Ravioli and Cream
- 12 ounces cheese ravioli (fresh or frozen) If using frozen, let it thaw slightly.
- 1 cup heavy cream Do not boil the cream.
- 3 cups fresh baby spinach Use kale for a heartier version.
- 1/2 cup grated Parmesan cheese For serving and flavor.
- 1 teaspoon Italian seasoning
- to taste Salt and pepper Taste before salting.
- optional red pepper flakes For extra heat.
Instructions
Preparation
- Chop the onion, mince the garlic, and julienne the sun-dried tomatoes.
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Add the sun-dried tomatoes and cook for 2 minutes to release their flavor.
- Pour in the chicken broth and bring it to a gentle boil.
- Reduce the heat and simmer for 5 minutes.
Cooking
- Add the ravioli to the pot and cook according to the package instructions (usually 4-5 minutes for fresh, 8-10 minutes for frozen).
- Lower the heat to medium-low. Slowly stir in the heavy cream, then add the spinach.
- Cook until the spinach wilts, about 2 minutes.
- Stir in the Parmesan cheese and Italian seasoning.
- Taste and adjust salt, pepper, and red pepper flakes as needed.
- Ladle the soup into bowls and garnish with extra Parmesan and a sprinkle of fresh parsley, if desired.
Notes
Serve hot in deep bowls with crusty bread or garlic toast. Store cooled soup in the fridge for up to 3 days. Reheat gently on the stove over low heat.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 4g