Description
A rich and creamy soup featuring ravioli, spinach, and sun-dried tomatoes, perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 package (9 oz) refrigerated cheese ravioli
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Pour in chicken broth and bring to a simmer.
- Add heavy cream and sun-dried tomatoes; stir well.
- Introduce the ravioli and cook according to package instructions.
- Add fresh spinach and cook until wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with Parmesan cheese.
Notes
- For a vegetarian version, use vegetable broth and omit any meat-based ingredients.
- This soup is best served fresh but can be stored in the refrigerator for up to 3 days.
- You can add other vegetables like mushrooms or zucchini for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg