Ravioli & Vegetable Soup

 

Ravioli & Vegetable Soup

 

A warm, hearty soup filled with greens and gentle ravioli—ideal for a comfortable lunch or dinner. This soup is colorful, nutritious, and simple to make, but complete of flavor.

Ingredients (Serves 4–6)

Vegetables & Aromatics:

2 tablespoons olive oil

1 medium onion, chopped

2 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

1 crimson bell pepper, diced

1 zucchini, diced

Seasonings:

1 teaspoon dried oregano

1 teaspoon dried basil

¼ teaspoon crimson chili flakes (elective)

Salt and black pepper, to flavor

Liquids & Beans:

6 cups vegetable broth

1 can (14 oz) diced tomatoes

Ravioli & Greens:

nine–12 oz.Sparkling or frozen cheese ravioli

2 cups clean spinach or kale, chopped

¼ cup grated Parmesan cheese (optional)

Instructions

1. Sauté Aromatics:

Heat olive oil in a massive pot over medium warmness. Add chopped onion and garlic. Sauté 2–3 mins until aromatic.

2. Cook Vegetables:

Add carrots, celery, bell pepper, and zucchini. Stir and cook for 4–five mins till barely softened. Sprinkle in oregano, basil, chili flakes, salt, and pepper.

 

3. Add Broth and Beans:

Pour in vegetable broth and diced tomatoes. Stir in drained beans. Bring to a boil, then reduce warmth and simmer 10–12 mins till vegetables are soft.

4. Cook Ravioli:

Gently upload ravioli to the simmering soup. Cook in keeping with package instructions: commonly three–5 mins for clean, 7–nine mins for frozen. Stir once in a while to save you sticking.

5. Add Greens:

Stir in chopped spinach or kale. Simmer 2 minutes till wilted.

6. Serve:

Ladle soup into bowls.

Tips & Variations

Ravioli Choice: Use mushroom, spinach, or pumpkin ravioli for delivered flavor.

Spicy Version: Add smoked paprika or a splash of hot sauce for warmth.

Protein Boost: Add shredded fowl, tofu, or chickpeas for added protein.

Low-Calorie Version: Skip the cheese and use whole-grain or vegetable-based totally ravioli.

This soup is perfect for meal prep—it stores well within the fridge for three–four days. For freezing, cook dinner the ravioli sparkling when reheating to prevent them from turning into comfortable. It’s a hearty, comforting soup that’s packed with greens and a filling ravioli twist.