Ingredients
Scale
- 1 package of cheese-filled ravioli (about 9-12 oz)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, chopped
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and chopped onion, sauté until fragrant and translucent, about 3-4 minutes.
- Pour in chicken or vegetable broth and bring to a gentle simmer. Stir in Italian seasoning, salt, and black pepper. Let simmer for 5 minutes.
- Add ravioli to the broth and cook according to package instructions (4-6 minutes). Stir in chopped sun-dried tomatoes.
- Reduce heat to low. Stir in heavy cream and add chopped spinach. Cook until the spinach wilts, about 2 minutes.
- Taste and adjust seasonings as needed. Ladle the soup into bowls, garnish with grated Parmesan cheese and a drizzle of olive oil.
Notes
- Use high-quality cheese-filled ravioli for best flavor.
- Feel free to add vegetables like mushrooms or bell peppers for extra texture.
- Adjust the amount of cream for a richer or lighter soup according to preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian if using vegetable broth
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 920mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg
