Description
A hearty and flavorful soup featuring tender ravioli in a rich Tuscan-inspired broth with vegetables.
Ingredients
- 1 tbsp olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 carrot (diced)
- 1 celery stalk (diced)
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 9 oz cheese ravioli (fresh or frozen)
- 2 cups baby spinach
- 1/4 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrot, and celery. Cook for 5 minutes until softened.
- Stir in diced tomatoes, vegetable broth, basil, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add ravioli and cook according to package instructions.
- Stir in baby spinach and cook for 2 minutes until wilted.
- Serve hot, topped with grated Parmesan cheese.
Notes
- Use fresh ravioli for best texture.
- Substitute kale if spinach is unavailable.
- Add a pinch of red pepper flakes for heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian