Ravioli Soup
Super easy, tasty and filling, this Ravioli Soup is a great comforting meal that is perfect for those chilly nights.
Servings: 4
Calories: 719kcal
Ingredients
- 2 Tablespoons olive oil
- 3 Tablespoons unsalted butter
- 2 cups diced onion
- 2 garlic cloves minced
- ¼ cup all-purpose flour
- 4 cups vegetable broth
- 14.5 ounces can diced tomatoes
- 8 ounces tomato purée
- ½ cup chopped sun-dried tomatoes in oil
- 2 teaspoons Italian seasoning
- 2 teaspoons crushed red pepper flakes adjust to taste
- Salt and freshly ground black pepper to taste
- 12 ounces cheese ravioli
- ½ cup freshly grated Parmesan cheese
- ½ cup heavy cream
- ½ cup fresh basil chopped
Instructions
- Heat butter and olive oil in a large saucepan over medium heat.
- Add the diced onion and sauté for about 5 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for another minute.
- Sprinkle in the flour and stir to coat the onions; cook for 1 minute to eliminate the raw flour taste.
- Slowly pour in the vegetable broth while stirring to combine.
- Add the diced tomatoes, tomato purée, sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes. Season with salt and pepper to taste.
- Bring the mixture to a gentle boil and then lower the heat. Cook on medium low heat for 4-5 minutes. Add the ravioli and simmer for a few minutes, until the ravioli is fully cooked.
- Stir in the Parmesan cheese, and heavy cream. Cook for one more minute.
- Remove the pot from heat. Mix well and stir in the basil.
- Serve warm and enjoy!
Notes
- You can use meat ravioli instead of cheese.
- We use frozen ravioli, but you can use fresh it will just take less time to cook.
- Make sure you are using freshly grated cheese for this.
- We do not recommend freezing this recipe.
- You can add some spinach or kale to this, see above on how to do that.
- Serve with crusty bread or garlic toast for dipping and a complete, satisfying meal.
- If you want the soup to be thicker, when finished cooking and still simmering mix together 1 tablespoon cold water and 1 tablespoon cornstarch and add to soup and stir and heat until desired consistently is reached.
- Easily double this recipe to serve more people.
Nutrition
Calories: 719kcal | Carbohydrates: 67g | Protein: 22g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 1960mg | Potassium: 872mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2358IU | Vitamin C: 37mg | Calcium: 283mg | Iron: 13mg