Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 (9 oz) package refrigerated or frozen ravioli (cheese or spinach-filled)
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
- Add minced garlic and cook for another 1 minute.
- Pour in chicken or vegetable broth and bring to a boil.
- Stir in heavy cream and ravioli; cook according to package instructions, about 4-5 minutes.
- Add chopped sun-dried tomatoes and spinach; cook until spinach wilts.
- Season with salt and pepper. Serve hot, garnished with Parmesan cheese and fresh basil.
Notes
- You can substitute store-bought ravioli with homemade for extra flavor.
- Adjust the amount of sun-dried tomatoes for a bolder taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 80 mg