Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or coconut milk (dairy-free)
- 1 package (9 oz) ravioli (cheese or spinach-filled)
- 2 cups fresh spinach leaves
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: grated Parmesan cheese and fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Pour in chicken or vegetable broth and bring to a simmer. Add cherry tomatoes and season with Italian seasoning, salt, and pepper. Let cook for 5 minutes to meld the flavors.
- Gently stir in the ravioli and cook for 4-6 minutes or until al dente. Reduce heat and stir in heavy cream or coconut milk, allowing the soup to thicken slightly. Add spinach leaves and cook until wilted, about 2 minutes.
- Taste and adjust seasoning if necessary. Ladle the soup into bowls, garnish with grated Parmesan cheese and fresh basil. Serve hot for a comforting meal.
Notes
- For dairy-free version, substitute coconut milk or cashew cream for heavy cream.
- You can use different types of ravioli, such as mushroom or lobster, adjusting cooking time accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian (if using vegetable broth and vegetarian ravioli)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 kcal Kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg