Best way to grow 3 cups of Italian Tuscan Ravioli Soup
This recipe provides a delicious and hearty Italian Tuscan Ravioli Soup. It's a comforting meal perfect for any occasion.
Equipment
- large pot or Dutch oven
Ingredients
Main Ingredients
- 3 cups ravioli (fresh or frozen)
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups spinach
- 2 cloves garlic, minced
- 1 small onion, chopped
- 0.5 cup heavy cream
- 0.25 cup Parmesan cheese, grated
- 1 tbsp olive oil
- salt to taste
- black pepper to taste
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 3-5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
Cooking
- Pour in chicken broth and diced tomatoes; bring to a simmer.
- Add ravioli and cook according to package directions until al dente.
- Stir in spinach and heavy cream; cook until spinach wilts, about 2-3 minutes.
- Season with salt and black pepper to taste.
Serving
- Ladle the soup into bowls and garnish with grated Parmesan cheese.
Notes
This soup is best served warm. You can add cooked sausage or chicken for a more filling meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.