Ingredients
Scale
- 1 package (about 9 ounces) of cheese or spinach-and-cheese ravioli
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 cup sun-dried tomatoes, chopped
- 2 cups baby spinach leaves
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Add the chopped sun-dried tomatoes and season with Italian seasoning, salt, and pepper. Let it simmer for 10 minutes to meld flavors.
- Gently add the ravioli to the simmering broth. Cook according to package instructions, usually 4-6 minutes, until ravioli are tender. Stir in the heavy cream to create the creamy base.
- Add the baby spinach to the soup and cook for 2-3 minutes until wilted. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, topped with grated Parmesan cheese.
Notes
- Use fresh ravioli for the best flavor, but frozen works well too
- Add more garlic or herbs for a personalized flavor profile
- Stir the soup occasionally to prevent ravioli from sticking
- Make ahead and refrigerate leftovers for up to 2 days; reheat gently
- For a vegan version, substitute heavy cream with coconut cream and use vegan ravioli
- 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: 6g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 55mg