Ingredients
Scale
- 2 cups fresh or frozen ravioli (cheese or your favorite)
- 4 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes (undrained)
- 1 cup fresh spinach (roughly chopped)
- 1 cup sliced carrots (about 2 medium carrots)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Parmesan cheese (for serving, grated)
- 2 tablespoons olive oil (or olive oil of choice)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the diced onion and sliced carrots until the onion is translucent and the carrots begin to soften, about 5 minutes.
- Add the minced garlic and Italian seasoning; cook for 30–60 seconds until fragrant.
- Pour in the broth and the can of diced tomatoes (including juices) and bring to a gentle boil.
- Stir in the ravioli and simmer according to the package directions, usually 4–6 minutes for fresh or frozen.
- Add the spinach in the last minute of cooking and stir until wilted.
- Season with salt and pepper to taste. Ladle into bowls and top with grated Parmesan. Serve hot.
Notes
Use fresh or high-quality frozen ravioli for the best texture. Adjust salt to taste at the end since broth and Parmesan add saltiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian