One-Pot Vegetarian Ravioli Soup
User Reviews
5.0
99 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
455 kcal
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Course
Soup
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Cuisine
American, Vegetarian
One-Pot Vegetarian Ravioli Soup
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This cozy One-Pot Vegetarian Ravioli Soup is the perfect way to warm up on a cold day! It's quick, easy, and absolutely delicious!
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Ingredients
- 1 medium yellow onion
- 3-4 carrots
- 4 cloves garlic
- 1 tsp Italian seasoning blend (I use salt-free Mrs. Dash)
- 1 TBSP avocado oil or olive oil
- 3 cups vegetable broth
- 28 oz canned crushed tomatoes
- salt and pepper to taste (I added 1/4 tsp of each)
- 9-10 oz mini refrigerated cheese ravioli (like Buitoni)
- 1/2-3/4 cup heavy cream (totally optional but super tasty!)
- 1-2 cups fresh chopped baby spinach
OPTIONAL TOPPINGS: CHOOSE YOUR FAVORITES
- freshly grated Parmesan cheese
- crushed red pepper flakes
- fresh chopped basil
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Instructions
- Peel and finely dice carrots and onion. The smaller the dice the faster they'll cook. Peel 4 cloves of fresh garlic and finely mince.
- Heat 1 TBSP oil in a dutch oven or large pot over medium-high heat.
- Add onion and carrots. Sauté until tender (approx. 6 minutes). Then add garlic and Italian seasoning and saute an additional 30-60 seconds.
- Add 3 cups of veggie stock and crushed tomatoes. Stir well to combine. Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.
- Once the veggies have reached your ideal tenderness (I like to scoop out a carrot and check for doneness), bring the soup back up to a medium simmer and add your fresh mini ravioli.
- Allow the ravioli to simmer approx. 5 minutes until fully cooked and softened.
- Stir in heavy cream.
- Lastly chop your spinach and stir into the hot soup to wilt the greens. Give it a taste and season with salt and black pepper to taste. Add your favorite toppings (grated parm and fresh basil for me!) and dive in while it’s hot. Enjoy!
Notes
- No mini ravioli? No problem! You can use your favorite fresh tortellini here as well. Any variety will work!
- The leftover soup is DELICIOUS and will keep a few days in the refrigerator. Simply reheat via microwave (it’s a great grab and go work lunch!) or in a small pot on the stovetop.
- Nutrition Facts below are estimated using an online recipe nutrition calculator and will vary based on toppings/swaps. Simply adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
455kcal
(23%)
Carbohydrates
52g
(17%)
Protein
14g
(28%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Cholesterol
75mg
(25%)
Sodium
1411mg
(59%)
Potassium
844mg
(24%)
Fiber
8g
(32%)
Sugar
15g
(30%)
Vitamin A
9586IU
(192%)
Vitamin C
26mg
(29%)
Calcium
141mg
(14%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 52g | 17% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 1411mg | 59% |
| Potassium | 844mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 9586IU | 192% |
| Vitamin C | 26mg | 29% |
| Calcium | 141mg | 14% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
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