Sunday, November 10, 2013

Ravioli Soup

This is a delicious, filling, super easy soup that takes no time to throw together.  It's full of healthy veggies, but also has hearty ravioli (tortellini works great too!) to fill your belly.  Use any type of ravioli you like.  The last time I made it I used one filled with asiago cheese and pesto.  Delicious!

Ravioli Soup
Serves 4

1 red bell pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
4 cups low sodium vegetable broth
26-28 oz chopped tomatoes
2 tsp dried oregano
1 tbsp dried basil
1 pkg (about 1 lb) fresh or frozen ravioli
2-3 cups fresh baby spinach (about 2 large handfuls)
Freshly grated parmesan

1.  Combine all ingredients except ravioli, spinach and parmesan into a large pot*.  Bring to a boil, lower heat, cover and simmer for 30 minutes.  Add in the ravioli and spinach and cook for an additional 10 minutes, uncovered, until the ravioli is warmed through.  Serve and top with freshly grated Parmesan cheese.  Enjoy!

*If you prefer your veggies softer, sauté them in a tablespoon of olive oil for 5-10 minutes before adding the broth and tomatoes.

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