Description
A simple, warm soup featuring cheese ravioli in a creamy tomato broth with spinach.
Ingredients
Scale
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 ounce) container ricotta cheese ravioli, refrigerated or frozen
- 2 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
- Combine chicken broth, diced tomatoes, Italian seasoning, garlic powder, salt, and pepper in a large pot. Bring the mixture to a boil over medium-high heat.
- Reduce heat to medium-low and add the ravioli. Cook according to package directions until the ravioli are heated through.
- Stir in the fresh spinach until it wilts, about 2 minutes.
- Remove the pot from the heat. Stir in the heavy cream until fully incorporated.
- Ladle the soup into bowls and top each serving with grated Parmesan cheese.
Notes
- If using frozen ravioli, you may need to increase the cooking time slightly.
- For a richer flavor, substitute vegetable broth for chicken broth.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 8
- Sodium: 750
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 3
- Protein: 18
- Cholesterol: 65
Keywords: ravioli soup, Tuscan soup, creamy tomato soup, spinach ravioli, quick soup