Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 package (9 oz) refrigerated cheese ravioli
- 2 cups fresh spinach, roughly chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil, for garnish
Instructions
- Gather and prepare all ingredients.
- Heat olive oil in a pot and sauté the onion until translucent, then add garlic.
- Pour in the vegetable broth and bring to a gentle boil, simmer for 5 minutes.
- Reduce heat, stir in heavy cream until well mixed.
- Add ravioli and cook according to package instructions (4-5 minutes).
- Stir in spinach and sun-dried tomatoes, cooking until spinach wilts (2-3 minutes).
- Season with Italian seasoning, salt, and pepper to taste.
- Ladle soup into bowls and garnish with fresh basil before serving.
Notes
- Feel free to adjust seasonings based on your preference.
- Fresh basil adds a nice touch to the presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg
Keywords: Tuscan, ravioli, soup, creamy, vegetarian