Ravioli Soup

4.34 from 12 votes

This ravioli soup is made in just 20 minutes with simple ingredients: pasta, broth, wine, seasonings, and spinach. It is vegetarian and dairy-free, making one of those quick and easy dinners for busy weekdays!

Course:Main dish

Cuisine:Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories279.6 kcal

Author Denise Browning

Cost $ 1.25 per person

Equipment

1 pot
1 wooden spoon
1 cutting board
1 Chef's knife

Ingredients

2 tablespoons olive oil
¼ small yellow onion finely diced (or white onion)
1 garlic clove minced
½ cup white wine
6 cups vegetable broth (homemade or store-bought), or chicken brought if you are not on a vegetarian diet.
Salt and pepper to taste
10 oz package of four-cheese ravioli store-bought and refrigerated. If you are diabetic, use whole wheat ravioli. If you are celiac, use gluten-free ravioli. If you are on a dairuy-free diet, use a vegetable ravioli.
½ teaspoon fresh thyme leaves or any other fresh herb(s)
A pinch of red pepper flakes optional, Only if you enjoy spicy foods!
1 cup fresh baby spinach optional
Freshly grated or shredded parmesan cheese optional (only if you are not on a dairy-free diet).

Instructions

Heat a medium Dutch pan or pot over medium heat, add the oil and sauté the onion for about 4-5 minutes or until soft and translucent, stirring now and then. Cook the garlic for about 1 minute, stirring now and then. Do not let it brown!
Pour in the wine and let evaporate to half. Stir in the broth, salt, and pepper. Increase the heat to medium-high and bring it to a boil.
Add the ravioli and the thyme, and reduce the heat to medium-low. Let the ravioli cook uncovered for about 5-7 minutes or until almost tender. Add the spinach and let it cook for about 2-3 minutes. Adjust the seasonings and serve ravioli soup hot with a drizzle of olive oil and cheese on top, if desired.

Recipe Notes

HOW TO STORE

Let the ravioli soup cool and then store it in an airtight container in the fridge for up to 2 days.

Freeze either in airtight containers or gallon-sized freezer zipper bags. Because liquids expand when frozen, leave about an inch at the top of the bag to allow expansion. To avoid freezer burn, remove any excess air.

The best way to freeze this soup is to lay bags down in a flat single layer on cookie sheets and place them in the freezer on a level surface. After they are frozen, stack the bags up on their side in the freezer to save space.

Thaw in the fridge overnight.

How to Reheat Ravioli Soup

Reheat over low heat on the stovetop or in the microwave at 60% power, avoiding overcooking any ingredients before heating through. You may need to add more broth if the pasta and broth were stored mixed.

If you have stored your ravioli separate from your broth soup base, combine the two in a pot and simmer over low heat until heated through.

Nutrition

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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