This is your yummy reminder that when soup weather rolls around, you don’t just have to stick to the basics. Rather than turning to a bland chicken and noodle or another version of vegetable soup, remember Ravioli Soup can be made to curb your soup craving while still mixing it up a little bit! Your spoon will be excited to dip into a savory broth that’s swimming with an assortment of tender veggies. The most satisfying bites will come from the soft, creamy cheese ravioli. You won’t need to be reminded that Ravioli Soup exists once you try it. It’s just that good!
Ingredients
- 1 teaspoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 tablespoons tomato paste
- kosher salt, to taste
- pepper, to taste
- 1 (32-ounce) container chicken broth
- 1/4 cup water
- 1 (9-ounce) package cheese ravioli
- 5 ounces baby spinach
- 1/2 cup fresh parsley, chopped
Directions
Step 1 –In a large pot over medium heat, warm the olive oil.
Step 2 –Add the garlic, the onions, and the carrots to the heated oil and cook until softened, about 5 minutes.
Step 3 –Add the celery and the tomato paste to the veggie mixture and season with the salt and pepper.
Step 4 –Cook the veggie mixture for 1 minute.
Step 5 –Add the chicken broth and the water to the veggie mixture and bring to a boil.
Step 6 –Add the ravioli to the soup mixture and cook according to the package directions.
Step 7 –Transfer the soup mixture from the heat and fold in the spinach and the parsley until warm.
Step 8 –Serve immediately.
