Ingredients
Scale
- 1 package of cheese or spinach ravioli (fresh or frozen)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream or half-and-half
- 2 cups fresh spinach, chopped
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute.
- Stir in chopped sun-dried tomatoes and cook for 2 minutes. Pour in broth and bring the mixture to a boil. Reduce heat and simmer for 10 minutes.
- Add ravioli to the broth and cook according to package instructions, typically 3-5 minutes. Stir in heavy cream or half-and-half. Season with salt, black pepper, and red pepper flakes if desired.
- Add chopped spinach and cook until wilted, about 1-2 minutes. Adjust seasonings, then serve hot garnished with grated Parmesan cheese.
Notes
- For added flavor, consider sautéing the onion and garlic until golden before adding other ingredients.
- If using frozen ravioli, do not thaw before cooking to prevent sticking.
- Customize the spice level with more or less red pepper flakes.
- Perfect as leftovers; reheat on the stove and add extra broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg