Creamy Tuscan Ravioli Soup
A quick and comforting one-pot soup featuring cheese ravioli, spinach, and sun-dried tomatoes in a creamy garlic broth.
Equipment
- Large pot
- Wooden Spoon
Ingredients
- 20 oz Refrigerated Cheese Ravioli
- 1/2 cup Sun-dried tomatoes in oil
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 2 cups Fresh baby spinach
- 3 cloves Garlic, minced
Instructions
- Sauté garlic and sun-dried tomatoes in a large pot over medium heat for 2 minutes using 1 tbsp of tomato oil.
- Add vegetable broth and bring to a boil.
- Add ravioli and cook according to package instructions until they float (about 3-5 minutes).
- Reduce heat to low and stir in heavy cream and spinach until spinach is wilted.
- Season with salt and pepper and serve immediately.
Notes
Garnish with freshly grated Parmesan cheese and red pepper flakes for an extra kick.