Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or coconut cream
- 1 package (about 9-12 oz) of cheese or mushroom ravioli
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the cherry tomatoes and cook for 2-3 minutes until slightly softened.
- Pour in the chicken or vegetable broth and bring to a simmer. Stir in the heavy cream or coconut cream, creating a rich, velvety base.
- Add the ravioli to the simmering soup and cook according to package instructions, about 4-6 minutes, until tender and floating.
- Stir in the spinach and cook for additional 2 minutes until wilted. Season with salt and pepper, and add Parmesan cheese if desired.
- Serve hot, garnished with fresh basil or parsley, and sprinkle extra Parmesan on top if preferred.
Notes
- Use gluten-free ravioli for a gluten-free version of this soup.
- Feel free to add extra protein like cooked chicken or shrimp for a heartier meal.
- Reheat leftovers gently on the stovetop, adding a splash of broth or cream to maintain creaminess.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan / Italian
- Diet: Vegetarian (with vegetarian ravioli) or Gluten-Free (with gluten-free ravioli)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 75 mg