Fresh Spinach and Ravioli Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a healthy and satisfying soup using vegetable broth and fresh spinach. I use a refrigerated asparagus, gruyere cheese filled ravioli when making this recipe. However any tortellini or ravioli that you prefer will do. Ingredients:
4 cups low sodium vegetable broth |
9 ounces refrigerated ravioli (vegetable, cheese, mushroom or combination. if frozen, thaw) |
1 (14 ounce) can diced tomatoes |
1/4 cup sun-dried tomato, chopped (if in oil rinse) |
1/2 cup sweet onion, chopped |
1 tablespoon garlic, minced |
3 cups fresh baby spinach leaves, packed |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 pinch ground cayenne pepper |
salt, to taste |
fresh ground black pepper, to taste |
freshly grated parmesan cheese, to taste |
Directions:
1. Bring vegetable broth to boil in a 3 1/2-4 qt stockpot, over high heat.
2. Add ravioli; reduce to simmer; cook gently 4 minutes.
3. Add diced canned tomatoes, sun-dried tomatoes, sweet onion and garlic; simmer gently additional 5 minutes.
4. Add fresh baby spinach leaves, basil, oregano, cayenne; simmer until spinach is wilted.
5. Season to taste with salt and freshly ground black pepper.
6. Serve bowls and sprinkle with Freshly grated Parmesan Cheese.
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