Description
A quick, comforting one-pot soup featuring tender ravioli, savory broth, and fresh spinach, ready in just 30 minutes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 cups chicken broth (low-sodium)
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1 package (15-16 oz) ravioli (cheese or meat-filled)
- ½ cup heavy cream or half-and-half
- 2 cups fresh spinach
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until soft. Add garlic in the last minute.
- Pour in chicken broth and diced tomatoes. Add Italian seasoning and red pepper flakes. Stir to scrape up browned bits and bring to a boil.
- Add ravioli to the boiling broth. Reduce heat to a simmer, cover, and cook for 10-12 minutes until tender, stirring occasionally to prevent sticking.
- Stir in fresh spinach and let it wilt for 1-2 minutes. Add heavy cream and stir gently to combine. Heat through for one minute without boiling.
- Season with salt and black pepper to taste. Ladle into bowls and serve immediately.
Notes
If the soup becomes too thick as the pasta absorbs liquid, add a splash of broth or water when reheating. For a vegetarian version, use vegetable broth and cheese-filled ravioli. Do not boil vigorously after adding cream to prevent separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 52
- Fiber: 4
- Protein: 16
Keywords: ravioli soup, one pot meal, comfort food, quick dinner, 30 minute meals, cozy soup, easy recipe