Description
Hearty cheesy ravioli vegetable soup delivers comfort in a bowl with rich, creamy flavors blending perfectly. Mediterranean-inspired ingredients create a satisfying meal savored by families seeking warmth and nourishment.
Ingredients
Scale
- 9–10 oz (255–283 g) mini refrigerated cheese ravioli
- 28 oz (794 g) canned crushed tomatoes
- 3 cups (710 ml) vegetable broth
- 3–4 carrots, finely diced
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp (15 ml) avocado oil or olive oil
- 1–2 cups (30–60 g) fresh chopped baby spinach
- 0.5–0.75 cup (120–180 ml) heavy cream (optional)
- 1 tsp Italian seasoning blend, salt-free
- Salt and pepper to taste
- Parmesan cheese (optional)
- Red pepper flakes (optional)
- Fresh basil (optional)
Instructions
- Sauté Base: Heat olive oil in a large Dutch oven over medium-high heat. Add onions and carrots, stirring occasionally until vegetables soften and release their aromatic essence, about 4-5 minutes.
- Flavor Infusion: Introduce minced garlic and Italian seasoning to the vegetable mixture, quickly sautéing for 45-60 seconds to enhance the robust flavors without scorching.
- Liquid Foundation: Pour vegetable broth and crushed tomatoes into the pot, bringing the liquid to a vigorous boil, then immediately reduce to a gentle simmer.
- Ravioli Integration: Gently slide refrigerated cheese ravioli into the simmering liquid, allowing them to cook until plump and tender, approximately 4-6 minutes.
- Creamy Transformation: Stir in heavy cream to create a luxurious texture, then fold in fresh spinach leaves until they wilt and blend seamlessly into the broth.
- Final Seasoning and Presentation: Adjust the soup with kosher salt and freshly ground black pepper to taste. Ladle into warmed bowls and garnish with freshly grated Parmesan cheese or chopped Italian parsley for an elegant finish.
Notes
- Sauté Strategically: Cook onions and carrots until they soften and release sweet aromas, which builds a flavor foundation for the entire soup.
- Prevent Garlic Burning: Brief 45-60 second sauté prevents garlic from turning bitter and maintains its delicate, nutty essence.
- Ravioli Timing Matters: Cook refrigerated ravioli for precisely 4-6 minutes to ensure they’re tender without becoming mushy or falling apart.
- Cream Integration Technique: Add heavy cream at the end and fold gently to maintain a smooth, luxurious texture without causing separation or curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 270
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 15 mg