Ingredients
Scale
- 1 medium yellow onion, chopped
- 3-4 carrots, sliced
- 4 cloves garlic, minced
- 1 tsp Italian seasoning blend
- 1 TBSP avocado oil or olive oil
- 3 cups vegetable broth
- 28 oz canned crushed tomatoes
- Salt to taste
- Pepper to taste
- 9-10 oz mini refrigerated cheese ravioli
- 1/2-3/4 cup heavy cream (optional)
- 1-2 cups fresh chopped baby spinach
- Freshly grated Parmesan cheese (optional topping)
- Crushed red pepper flakes (optional topping)
- Fresh chopped basil (optional topping)
Instructions
- Sauté the onions and garlic in a large pot with avocado oil over medium heat until softened and fragrant, about 3-4 minutes.
- Add the sliced carrots and Italian seasoning, cooking for another 3 minutes while stirring occasionally.
- Pour in the crushed tomatoes and vegetable broth, bringing to a simmer. Let it cook for about 5 minutes.
- Stir in the mini ravioli and cook according to package instructions until they float to the top, typically around 4-5 minutes.
- Add heavy cream if desired, and stir until well-combined.
- Toss in the fresh spinach, allowing it to wilt before seasoning with salt and pepper to taste.
- Serve hot, topping with grated Parmesan cheese, crushed red pepper flakes, and fresh basil if you like.
Notes
Don’t skip the aromatics for enhanced flavor. Adjust thickness of soup by simmering longer or adding less broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian